Mustard with bacon and fried potatoes

AUTHOR
Kelli Murphy
DIFFICULTY
easy
RATING
4 5
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 1 Cucumber (approx. 375 g)
  • 2 TABLESPOONS White wine vinegar
  • 1/2 TEASPOON Mustard
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2 TABLESPOONS Olive oil
  • 2 medium-sized onions
  • 4 Stem(s) Dill
  • 4 Plaice ready for cooking (approx. 250 g each)
  • 3-4 Tbsp Lemon juice
  • 50 g streaky smoked bacon
  • 80 g Flour
  • 5 TSP clarified butter
  • 1 kg waxy potatoes
  • 1-2 TABLESPOONS Oil
  • 7-10 Tbsp Lemon and dill

Directions

  1. 1

    Wash the cucumber and slice. Mix vinegar, mustard, salt and pepper. Fold in olive oil. Peel onions. Cut 1 onion into slices and chop the other finely. Wash the dill, dab dry and pick the tips off.

  2. 2

    Add cucumber, diced onion and dill to the vinaigrette. Wash the plaice thoroughly and dab dry. Sprinkle with lemon juice. Cut the bacon into cubes. Heat a large coated pan, leave the bacon crisp in it and remove.

  3. 3

    Dab the plaice dry and season with salt and pepper. Put the flour on a large plate and turn the plaice in it. Tap off excess flour. Add 1 teaspoon of clarified butter to the bacon fat in the hot pan and fry the plaice one after the other for 4-5 minutes on each side.

  4. 4

    Keep warm. In the meantime peel, wash and slice the potatoes. Heat oil in a coated pan. Fry the potatoes for about 20 minutes until golden brown. After 10 minutes frying time add onion slices to the potatoes.

  5. 5

    Season with salt and pepper and keep warm. Clean fish pan and heat bacon with 1 teaspoon of clarified butter again briefly. Arrange the fried potatoes, cucumber salad and plaice on plates. Spread hot bacon over the plaice.

  6. 6

    Serve garnished with lemon and dill.

Nutrition Facts

KCAL
550 kcal
CARBS
43 g
FATS
24 g
PROTEINS
34 g

Categories & Tags

Main DishesheartyFish