Plaice with young vegetables

Name: Plaice with young vegetables
Cook time: 1 h
Total time: 1 h
Yield: 2
Ingredients: 2 kitchen-ready; 7-10 Tbsp Plaice; 2-3 TABLESPOONS Lime or; 7-10 Tbsp Lemon juice; 1 (approx. 350 g) medium kohlrabi; 250-300 g young carrots; 100-150 g Sweet peas; 7-10 Tbsp or frozen peas; 1 TEASPOON + 2 tablespoons butter/margarine; 7-10 Tbsp salt, 1 pinch of sugar, pepper; 2 (40 g) go. Tbsp. flour; 1/2-1 TEASPOON ground; 7-10 Tbsp Coriander; 7-10 Tbsp Lime and chervil

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 2

2 kitchen-ready
7-10 Tbsp Plaice
2-3 TABLESPOONS Lime or
7-10 Tbsp Lemon juice
1 (approx. 350 g) medium kohlrabi
250-300 g young carrots
100-150 g Sweet peas
7-10 Tbsp or frozen peas
1 TEASPOON + 2 tablespoons butter/margarine
7-10 Tbsp salt, 1 pinch of sugar, pepper
2 (40 g) go. Tbsp. flour
1/2-1 TEASPOON ground
7-10 Tbsp Coriander
7-10 Tbsp Lime and chervil

Directions

1
Rinse off the clods, dab dry. Sprinkle with lime juice and let it stand for a while
2
Peel or clean and wash the vegetables. Dice kohlrabi. Cut carrots in half lengthwise if necessary. Fry in 1 teaspoon hot fat. Add about 1/2 cup of water, some salt and sugar. Steam covered for about 10 minutes. Steam kohlrabi for about 5 minutes, the sugar snap peas for 2-3 minutes.
3
Salt the plaice, turn it in flour and tap it off a little. Heat 2 tablespoons of fat in 1 or 2 coated pans. First fry the plaice on the white side for 5-7 minutes until golden brown. Turn and fry for another 5-7 minutes.
4
Season vegetables with salt, pepper, sugar and possibly coriander. Arrange everything and garnish with slices of lime and chervil if necessary. Serve with new potatoes
5
The popular flatfish is extremely lean with only 0.8% fat. Its white, juicy meat is suitable for frying, poaching, steaming and grilling. Available whole, as fillets, fresh, frozen and smoked