Mash plaice with potatoes

Name: Mash plaice with potatoes
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 200 g Potatoes; 1 Tomato; 1 Onion; 1 (approx. 225 g) kitchen-ready plaice; 2 TABLESPOONS Lemon juice; 2 TABLESPOONS Flour; 7-10 Tbsp Salt; 15 g clarified butter; 1 TABLESPOON Olive oil; 7-10 Tbsp white pepper; 75 ml Vegetable broth (instant); 2 TABLESPOONS dry white wine; 1/4 collar Parsley; 1/4 Beet Cress; 7-10 Tbsp Chive blossoms and lemon wedges

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

200 g Potatoes
1 Tomato
1 Onion
1 (approx. 225 g) kitchen-ready plaice
2 TABLESPOONS Lemon juice
2 TABLESPOONS Flour
7-10 Tbsp Salt
15 g clarified butter
1 TABLESPOON Olive oil
7-10 Tbsp white pepper
75 ml Vegetable broth (instant)
2 TABLESPOONS dry white wine
1/4 collar Parsley
1/4 Beet Cress
7-10 Tbsp Chive blossoms and lemon wedges

Directions

1
Peel, wash and chop the potatoes. Wash, clean, quarter, seed and also finely dice the tomato. Peel and finely dice the onion. Wash the fish and dab dry. Sprinkle with lemon juice.
2
Mix flour and salt, turn the fish in it. Heat clarified butter in a frying pan, fry the plaice in it over medium heat for 3-4 minutes on each side. Meanwhile, heat oil in a small pan, fry onions and potatoes while turning, add tomatoes and deglaze with stock and wine.
3
Let simmer for about 6 minutes at low heat. Season to taste with salt and pepper. In the meantime wash parsley, dab dry and chop finely. Add parsley to the vegetables and mix in. Wash the cress and cut from the bed.
4
Pour the vegetables over the fish and sprinkle with cress. Serve garnished with chives and lemon wedges.