Plaice fillet on caramelized carrots (for 1 person)
easy
30 mins
30 mins
Ingredients
- 2 Plaice fillets (approx. 60 g each)
- 1 medium-sized carrot
- 1 small onion
- 10 g Sugar
- 2 TABLESPOONS White wine vinegar
- 1 TABLESPOON Lemon
- 1/2 Bay leaf
- 1 Cloves
- 7-10 Tbsp Salt
- 2 stem(s) Dill
- 7-10 Tbsp Lemon wheels and coloured pepper
Directions
- 1
Wash the fish, dab dry. Clean, wash and peel the carrot and peel it into long strips with a peeler. Peel and quarter the onion. Caramelise the sugar in a saucepan over low heat.
- 2
While stirring constantly, add 2 tablespoons of water and vinegar, add carrot strips and steam for 6-8 minutes. In the meantime, boil lemon juice, 1/8 litre water, bay leaf, onion and cloves with a little salt.
- 3
Remove from the heat, add the plaice fillet, cover and let it simmer for about 3 minutes in the stock. Wash the dill, dab dry and chop, except for a few flags for garnishing. Arrange the carrots sprinkled with dill on a preheated plate, first place a plaice fillet on top and sprinkle with a lemon wheel, colored pepper and garnish the dill flags (keep the second fillet warm for a short time).
- 4
With baguette slices and salted butter a small tasty intermediate dish.
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