Mustard plaice provencale

Name: Mustard plaice provencale
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Peppers; 200 g Courgette; 250 g Aubergine; 300 g Tomatoes; 100 g Onions; 2-3 Garlic cloves; 1 small twig of rosemary; 3-4 Stem(s) Thyme; 4 TABLESPOONS Olive oil; 1 TABLESPOON Tomato paste; 250 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Long grain rice, parboiled; 4 Plaice ready for cooking (approx. 350 g each); 50 g Flour for turning; 40-50 g clarified butter; 7-10 Tbsp Rosemary

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Peppers
200 g Courgette
250 g Aubergine
300 g Tomatoes
100 g Onions
2-3 Garlic cloves
1 small twig of rosemary
3-4 Stem(s) Thyme
4 TABLESPOONS Olive oil
1 TABLESPOON Tomato paste
250 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Long grain rice, parboiled
4 Plaice ready for cooking (approx. 350 g each)
50 g Flour for turning
40-50 g clarified butter
7-10 Tbsp Rosemary

Directions

1
Clean, wash and drain the peppers, zucchini and aubergine. Dice the aubergine, cut the peppers into diamonds and the zucchini into slices. Wash, dab dry and dice the tomatoes.
2
Onions peel and likewise in cubes cut. Peel and chop the garlic. Wash the rosemary and thyme, pluck the leaves from the stems and chop them. Heat olive oil in a pot or a casserole, fry onions and garlic.
3
Add tomato paste, steam briefly and deglaze with stock. Add vegetables and herbs and season with salt and pepper. Bring to the boil, cover and braise over medium heat for 25-30 minutes. In the meantime, put rice into 400 ml boiling salted water and let it swell covered at low heat for about 20 minutes.
4
Wash the plaice thoroughly under cold water and drain. Put the flour on a large plate. Season the plaice with salt and pepper and turn it in flour. Tap off excess flour. Heat some clarified butter in a large frying pan and fry 1 plaice at a time for about 8 minutes while turning.
5
Keep the finished plaice warm and fry the remaining plaice in the same way. Season vegetables with salt and pepper and arrange on plates with the plaice. Serve garnished with rosemary. Serve with extra rice.