Plaice with crab and bacon and lettuce with lemon-yoghurt dressing

Name: Plaice with crab and bacon and lettuce with lemon-yoghurt dressing
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g streaky smoked bacon; 1 TABLESPOON Oil; 2 Onions; 150 g North Sea crab meat; 1 Lettuce (about 200 g); 5 TABLESPOONS Lemon juice; 5 TABLESPOONS Milk; 2 TABLESPOONS Whole milk yoghurt; 2 TABLESPOONS Fresh cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1/2 bunch Parsley; 4 small plaice ready for cooking (200-250 g each); 3-4 Tbsp Flour; 40 g clarified butter

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g streaky smoked bacon
1 TABLESPOON Oil
2 Onions
150 g North Sea crab meat
1 Lettuce (about 200 g)
5 TABLESPOONS Lemon juice
5 TABLESPOONS Milk
2 TABLESPOONS Whole milk yoghurt
2 TABLESPOONS Fresh cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1/2 bunch Parsley
4 small plaice ready for cooking (200-250 g each)
3-4 Tbsp Flour
40 g clarified butter

Directions

1
Finely dice the bacon. Heat the oil in a pan and leave the bacon crisp. Peel and finely dice the onions. Add onions and shrimps to the bacon and fry briefly. Remove and keep warm.
2
Clean the salad, wash and shake dry. Mix 2 tablespoons lemon juice, milk, yoghurt and crème fraîche, season with salt, pepper and a little sugar. Wash parsley, shake dry, pluck leaves from the stalks and chop, except for a few leaves for garnishing.
3
Wash the plaice thoroughly, dab dry, sprinkle with 3 tablespoons of lemon juice, season with salt and pepper. Put the flour on a plate, turn the floes in it and tap off excess flour.
4
Spread bacon fat and clarified butter on two large pans. Place 2 plaice in each pan with the white skin side down and fry until crispy. Then turn and fry the dark side until golden brown as well. Sprinkle with bacon mixture and parsley and garnish with parsley leaves. Mix salad with dressing and arrange in a bowl. Parsley potatoes taste good with it.