Mash plaice with buttered vegetables

AUTHOR
Leta Marks
DIFFICULTY
easy
RATING
5 1
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 2
  • 400 g new potatoes
  • 2 Plaice ready for cooking (350-400 g each)
  • 2 TABLESPOONS Lemon juice
  • 250 g Carrots
  • 1 collar Spring onions
  • 7-10 Tbsp Salt
  • 2 (40 g) go. Tbsp. flour
  • 2 TABLESPOONS clarified butter
  • 2-3 stem(s) Dill
  • 1-2 TABLESPOONS Butter
  • 7-10 Tbsp with lemon z. Garnish

Directions

  1. 1

    Wash potatoes thoroughly and cook covered for about 20 minutes. Wash the plaice thoroughly and pat dry. Sprinkle with lemon juice

  2. 2

    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

  3. 3

    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.

  4. 4

    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

  5. 5

    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

Nutrition Facts

KCAL
480 kcal
CARBS
38 g
FATS
18 g
PROTEINS
39 g

Categories & Tags

Main DishesFish