Mash plaice with beans and radish cream-fraîche

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wake the potatoes and cover them in boiling salted water at low heat for 15-20 minutes, drain and drain. Wash the plaice thoroughly, dab dry, sprinkle with 2 tablespoons of lemon juice and leave covered for about 10 minutes. Cut the bacon into small cubes and drain in a saucepan. Add the beans and sauté briefly. Deglaze with the broth, bring to the boil, cover and cook over a low heat for about 12 minutes.

2. 2

   Sprinkle the plaice with salt, turn in the flour, lightly beat off excess flour. Heat clarified butter in a frying pan and fry the plaice for 4-5 minutes on each side, one after the other. Keep finished plaice warm. Clean and wash radishes, except for a few for garnishing, and cut into small cubes. Mix the crème-fraîche, yoghurt, remaining lemon juice and radish cubes, season with salt and pepper. Peel the skin off the potatoes. Heat half of the butter in a saucepan. Heat up the potatoes in it. Drain the bacon beans and arrange on plates with the potatoes, the plaice and some radish - crème-fraîche.

3. 3

   Peel the skin off the potatoes. Heat half of the butter in a saucepan. Heat up the potatoes in it. Drain the bacon beans and arrange on plates with the potatoes, the plaice and some radish - crème-fraîche. Drizzle the remaining melted butter over the potatoes and beans and garnish with the remaining radishes and dill. Serve the rest of the radish crème-fraîche

4. 4

   Preparation time approx. 1 hour