Plaice Finkenwerder style with parsley potatoes

Name: Plaice Finkenwerder style with parsley potatoes
Cook time: 50 min
Total time: 50 min
Yield: 2
Ingredients: 500 g waxy potatoes; 7-10 Tbsp salt and pepper; 1 Organic Lemon; 2 Plaice ready for cooking (approx. 350 g each); 1 Onion; 50 g streaky smoked bacon; 5-6 Tbsp Flour for turning; 2 TABLESPOONS clarified butter; 3-4 Stem(s) curly parsley

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 2

500 g waxy potatoes
7-10 Tbsp salt and pepper
1 Organic Lemon
2 Plaice ready for cooking (approx. 350 g each)
1 Onion
50 g streaky smoked bacon
5-6 Tbsp Flour for turning
2 TABLESPOONS clarified butter
3-4 Stem(s) curly parsley

Directions

1
Peel and wash the potatoes, cover and cook in salted water for about 20 minutes.
2
In the meantime cut the lemon in half. Squeeze 1 half, cut the other half into slices. Wash the plaice and dab dry. Sprinkle with lemon juice and leave to stand for 5-8 minutes.
3
For the bacon soup, peel and chop the onion. Dice the bacon and fry it crisply in 2 pans without fat. Fry the onion briefly. Remove. Put the pans with the frying fat aside.
4
Pat the plaice dry. Season with salt and pepper. Spread the flour on a flat plate, turn the floes in it and tap off any excess flour. Heat 1 tbsp. lard in each pan. First fry the plaice for 3-4 minutes on the white side, then turn and fry for 3-4 minutes on the grey side.
5
Spread the bacon stipple around the plaice and fry for 1-2 minutes.
6
In the meantime wash parsley, dab dry and chop. Drain the potatoes and sprinkle with the parsley. Arrange everything.