Plaice Finkenwerder style with potato and radish salad

Name: Plaice Finkenwerder style with potato and radish salad
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 kg Potatoes; 3 medium-sized onions; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Pepper; 2 Bay leaves; 7-10 Tbsp Lovage; 1 bundle (approx. 300 g, net 200 g) Radishes; 50 g lactose-free yoghurt dressing; 200 g lactose-free yoghurt; 125 g streaky smoked bacon; 3-4 Stem(s) Dill; 8 small, ready-to-cook plaice (approx. 250 g each); 4 TABLESPOONS Lemon juice; 60–80 g clarified butter; 100 g Flour for turning; 150 g North Sea crab meat; 7-10 Tbsp Lemon

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 kg Potatoes
3 medium-sized onions
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Pepper
2 Bay leaves
7-10 Tbsp Lovage
1 bundle (approx. 300 g, net 200 g) Radishes
50 g lactose-free yoghurt dressing
200 g lactose-free yoghurt
125 g streaky smoked bacon
3-4 Stem(s) Dill
8 small, ready-to-cook plaice (approx. 250 g each)
4 TABLESPOONS Lemon juice
60–80 g clarified butter
100 g Flour for turning
150 g North Sea crab meat
7-10 Tbsp Lemon

Directions

1
Wash the potatoes and cook covered in boiling water for about 20 minutes. Peel and finely dice onions. Drain potatoes, rinse under cold water and peel the skin. Cut the potatoes into slices. Boil up 1/3 of the onions, pepper, bay leaf, lovage, 1 level teaspoon of salt and a little pepper in a pot. Mix the hot marinade with the potatoes. Let it stand for about 30 minutes and let it cool down.
2
Clean, wash and slice the radishes. Mix yoghurt dressing, yoghurt, possibly some salt and pepper. Fold into the potatoes together with the radish slices. Leave to soak for at least another 30 minutes. Cut the bacon into small cubes. Wash the dill, shake dry and chop finely, except for a little to garnish. Wash the plaice thoroughly, dab dry and sprinkle with lemon juice. Season with salt and pepper. Leave the bacon in a pan without fat until crisp. Finally add the remaining onions, fry briefly and keep warm. Heat 15-20 g of clarified butter in 2 large frying pans. Put the flour on a plate, turn the floes in it and tap off any excess flour. Place 2 plaice in a pan with the white side facing down and fry until crispy. Then turn and also fry the dark side until golden brown.
3
Leave the bacon in a pan without fat until crisp. Finally add the remaining onions, fry briefly and keep warm. Heat 15-20 g of clarified butter in 2 large frying pans. Put the flour on a plate, turn the floes in it and tap off any excess flour. Place 2 plaice in a pan with the white side facing down and fry until crispy. Then turn and also fry the dark side until golden brown. Place the finished plaice on a warm baking tray and keep warm in a preheated oven (electric cooker: 50°C-100°C). Fry the remaining 4 plaice in the same way. Season potato salad with salt and pepper. Add crabs to the onion and bacon mixture. Arrange the plaice on a large platter or on plates. Spread the bacon-crab mixture over it. Sprinkle with dill and garnish with lemon and dill. Add potato salad extra
4
Fry the remaining 4 plaice in the same way. Season potato salad with salt and pepper. Add crabs to the onion and bacon mixture. Arrange the plaice on a large platter or on plates. Spread the bacon-crab mixture over it. Sprinkle with dill and garnish with lemon and dill. Add potato salad extra
5
Waiting time approx. 1 hour