Mustard with bacon and bouillon vegetables

Name: Mustard with bacon and bouillon vegetables
Cook time: 50 min
Total time: 50 min
Yield: 2
Ingredients: 2 Plaice ready for cooking (approx. 350 g each); 3 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 2 Eggs (size M); 125 Carrots; 150 g Leeks (leek); 125 g Celeriac; 250 g Potatoes; 1/4 l Vegetable broth (instant); 1/2 bunch Dill; 3 Stem(s) Parsley; 1/2 bunch Chives; 125 g Whole milk yoghurt; 7-10 Tbsp Pepper; 4 discs (approx. 40 g) Bacon; 30 g clarified butter; 50 g Flour for turning

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 2

2 Plaice ready for cooking (approx. 350 g each)
3 TABLESPOONS Lemon juice
7-10 Tbsp Salt
2 Eggs (size M)
125 Carrots
150 g Leeks (leek)
125 g Celeriac
250 g Potatoes
1/4 l Vegetable broth (instant)
1/2 bunch Dill
3 Stem(s) Parsley
1/2 bunch Chives
125 g Whole milk yoghurt
7-10 Tbsp Pepper
4 discs (approx. 40 g) Bacon
30 g clarified butter
50 g Flour for turning

Directions

1
Wash the plaice thoroughly and dab dry. Sprinkle with lemon juice, salt and set aside. Put eggs in boiling water and boil hard for about 10 minutes. Clean and wash carrots, leek, celery and potatoes and cut everything into small cubes.
2
Heat the stock and cook the vegetables for 8-10 minutes. Rinse the eggs under cold water and let them cool down. Wash the herbs, dab dry and chop coarsely except for a little to garnish. Halve the eggs, remove the egg yolk and puree with yoghurt and herbs.
3
Finely dice the egg white, stir into the sauce and season with salt and pepper. Leave the bacon in two coated pans, each with a little clarified butter, until crispy and take it out. Drain the plaice, turn them in flour and tap off any excess flour.
4
Fry the plaice in hot fat for 4-5 minutes on each side until golden brown. Drain the stock vegetables. Season fried plaice with pepper and arrange with bacon and vegetables. Serve garnished with herbs.
5
Add extra sauce.