Mash plaice with braised vegetables

Name: Mash plaice with braised vegetables
Cook time: 50 min
Total time: 50 min
Yield: 2
Ingredients: 2 Plaice ready for cooking (350-400 g each); 2 TABLESPOONS Lemon juice; 500 g Potatoes; 2 medium-sized onions; 3 TABLESPOONS Oil; 1/2 TEASPOON Vegetable broth (instant); 7-10 Tbsp Salt; 3-4 Tbsp Flour; 1/2 Beet Cress; 1/2 bunch Parsley; 4 medium-sized tomatoes; 2-3 TABLESPOONS Herb Vinegar; 7-10 Tbsp white pepper; 7-10 Tbsp Lemon

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 2

2 Plaice ready for cooking (350-400 g each)
2 TABLESPOONS Lemon juice
500 g Potatoes
2 medium-sized onions
3 TABLESPOONS Oil
1/2 TEASPOON Vegetable broth (instant)
7-10 Tbsp Salt
3-4 Tbsp Flour
1/2 Beet Cress
1/2 bunch Parsley
4 medium-sized tomatoes
2-3 TABLESPOONS Herb Vinegar
7-10 Tbsp white pepper
7-10 Tbsp Lemon

Directions

1
Rinse the clods and dab dry. Sprinkle with lemon juice and let it stand for a while
2
Peel, wash and chop the potatoes. Peel and chop the onions. Fry both in 1 tbsp. hot oil. Deglaze with 1/8 l water. Bring to the boil and stir in the stock. Cover and cook for about 10 minutes. Then set aside
3
In the meantime, heat 2 tablespoons of oil in 1 or 2 coated pans. Salt the clods, turn them in flour and tap off excess flour. Fry the plaice on the white side for 5-7 minutes until golden brown. The plaice
4
then turn and fry for another 5-7 minutes
5
Rinse cress and cut from the bed. Wash and chop the parsley. Wash, clean, seed and finely dice the tomatoes. Fold everything into the potatoes. Season with vinegar, salt and pepper. Arrange everything and garnish with lemon if necessary
6
The most popular are the tender, juicy "maize flours". Choose specimens in good "plate size". The lean flatfish is offered as whole or filleted, fresh or frozen. Great for frying, steaming, poaching, grilling