Plaice fillet with sweet and sour carrots

Name: Plaice fillet with sweet and sour carrots
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 200 g Potatoes; 7-10 Tbsp salt, white pepper; 2 Plaice fillets (approx. 60 g each); 3 TSP Lemon juice; 1 small onion; 3 (approx. 200 g) Carrots; 1 (approx. 5 g) go. tsp sugar; 1 TABLESPOON White wine vinegar; 1 small bay leaf; 1-2 stem(s) Dill

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

200 g Potatoes
7-10 Tbsp salt, white pepper
2 Plaice fillets (approx. 60 g each)
3 TSP Lemon juice
1 small onion
3 (approx. 200 g) Carrots
1 (approx. 5 g) go. tsp sugar
1 TABLESPOON White wine vinegar
1 small bay leaf
1-2 stem(s) Dill

Directions

1
Peel and wash the potatoes and cook in salted water for about 20 minutes
2
Wash the fish, dab dry, sprinkle with 1 teaspoon lemon juice. Peel and finely chop the onion. Peel and wash the carrots and cut them into long strips with a peeler
3
Caramelise the sugar in a pot at low heat. While stirring, deglaze with 8 tbsp. hot water and vinegar, bring to the boil. Cover the onion and carrots and stew for 6-8 minutes. Season to taste
4
Bring 5-7 tablespoons water, 2 teaspoons lemon juice, bay leaf and a little salt to the boil. Cover the fillets and stew them for about 5 minutes
5
Wash the dill and chop finely. Drain the potatoes. Lift out the fish and arrange everything. Sprinkle with dill
6
Steaming in a little liquid is ideal for preparing fish or tender meat without any fat