Wash potatoes thoroughly and cook covered for about 20 minutes. Wash the plaice thoroughly and pat dry. Sprinkle with lemon juice
Clean and wash the carrots and spring onions. Steam carrots in little boiling salted water for 12-15 minutes. Add spring onions and cook for about 5 minutes
Salt the plaice, turn it in flour and tap it off a little. Heat clarified butter in 1 or 2 pans. First fry the plaice on the white side for 5-7 minutes until golden brown, turn and fry for another 5-7 minutes.
Wash the dill and cut it finely, except for a little bit. Heat the butter. Drain potatoes and vegetables. Swivel vegetables in butter. Arrange everything. Sprinkle with dill and garnish
Plaice are fished from April to December, but May/June is considered the high season. This is when they are particularly tender, juicy and fleshy