Mash plaice with young vegetables

Name: Mash plaice with young vegetables
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 250 g Sweet peas; 375 g Kohlrabi; 1 bundle (approx. 500 g) small carrots; 7-10 Tbsp Salt; 4 small mash clods ready for cooking (à approx. 300 g); 3-4 Tbsp Lemon juice; 75 g Flour; 7-10 Tbsp Pepper; 50 g Butter or margarine; 7-10 Tbsp Chervil leaves and lime slices

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

250 g Sweet peas
375 g Kohlrabi
1 bundle (approx. 500 g) small carrots
7-10 Tbsp Salt
4 small mash clods ready for cooking (à approx. 300 g)
3-4 Tbsp Lemon juice
75 g Flour
7-10 Tbsp Pepper
50 g Butter or margarine
7-10 Tbsp Chervil leaves and lime slices

Directions

1
Clean and wash sugar snap peas, kohlrabi and carrots. Leave some green on the carrots. Finely dice the kohlrabi. Cover the carrots and cook in boiling salted water for about 10 minutes.
2
Add sugar snap peas and kohlrabi halfway through the cooking time. Wash the plaice, dab dry and sprinkle with lemon juice. Mix flour with some salt and pepper and turn the plaice in it. Heat some fat in a large pan and fry 2 plaice for about 6 minutes while turning them until crispy brown.
3
Keep the plaice warm and fry the two remaining plaice. Pluck the chervil leaves from the stems. Melt the remaining fat. Toss chervil, except for a few leaves for garnishing, and drained vegetables in it.
4
Season with salt and pepper. Arrange vegetables and mash on plates and serve garnished with lime and remaining chervil.