Plaice \"Finkenwerder Art\"

Name: Plaice \"Finkenwerder Art\"
Cook time: 1 h
Total time: 1 h
Yield: 2
Ingredients: 300 g small, new potatoes; 2 Onions; 1 TABLESPOON Sunflower oil; 2-3 TABLESPOONS White wine vinegar; 100 ml Vegetable broth (instant); 1/2 TEASPOON medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Radishes; 1/4 collar Chives; 50 g streaky smoked bacon; 2 Plaice ready for cooking (approx. 300 g each); 2 TABLESPOONS Flour; 1 TEASPOON clarified butter; 7-10 Tbsp Lemon wedge and dill

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 2

300 g small, new potatoes
2 Onions
1 TABLESPOON Sunflower oil
2-3 TABLESPOONS White wine vinegar
100 ml Vegetable broth (instant)
1/2 TEASPOON medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Radishes
1/4 collar Chives
50 g streaky smoked bacon
2 Plaice ready for cooking (approx. 300 g each)
2 TABLESPOONS Flour
1 TEASPOON clarified butter
7-10 Tbsp Lemon wedge and dill

Directions

1
Wash the potatoes and cook in salted water for about 15 minutes. Peel onions and cut them into fine cubes. Bring half of the onion cubes, oil, vinegar, broth and mustard to the boil. Season to taste with salt and pepper. Drain potatoes, rinse, peel and slice. Pour hot broth over the potatoes and let it stand for about 1 hour.
2
Clean, wash and slice the radishes. Wash the chives and cut into fine rolls. Cut bacon into small cubes. Mix potatoes, chives and radishes. Leave bacon in a pan until crispy. Fry the rest of the onion cubes briefly in the hot bacon fat. Remove the bacon-onion mixture and keep warm. Wash the plaice thoroughly under cold water and dab dry. Cut off pectoral and dorsal fins with scissors. Put the flour on a plate. Season the plaice with salt and pepper and turn in the flour. Tap off excess flour.
3
Remove the bacon-onion mixture and keep warm. Wash the plaice thoroughly under cold water and dab dry. Cut off pectoral and dorsal fins with scissors. Put the flour on a plate. Season the plaice with salt and pepper and turn in the flour. Tap off excess flour. Spread the rendered bacon fat and clarified butter on 2 pans and heat. Fry the plaice on the light side until golden brown. Turn carefully and fry on the other side until golden brown. Arrange the plaice on plates and garnish with dill and lemon wedges. Spread the diced bacon and onion on the plaice. Serve with potato salad
4
Spread the rendered bacon fat and clarified butter on 2 pans and heat. Fry the plaice on the light side until golden brown. Turn carefully and fry on the other side until golden brown. Arrange the plaice on plates and garnish with dill and lemon wedges. Spread the diced bacon and onion on the plaice. Serve with potato salad