Roasted plaice

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Scrub the potatoes thoroughly in cold water and, depending on their size, leave them whole or cut in half. Cover and cook in little boiling salted water for about 20 minutes. Clean and wash the carrots and spring onions. Leave some green on the carrots. Cook the carrots in little boiling salted water for 12-15 minutes.

2. 2

   Cook the spring onions for the last 5 minutes. Wash the plaice, dab dry, sprinkle with lemon juice and salt. Put the flour on a plate, turn the plaice in it, knock off a little excess flour. Heat clarified butter in a coated frying pan and fry the plaice for about 8 minutes, turning it over. Wash the dill, dab dry and chop finely, except for something to garnish. Foam butter briefly in a saucepan. Drain the vegetables. Arrange plaice, vegetables and potatoes on a plate. Pour foamed butter over them and sprinkle with dill.

3. 3

   Wash the dill, dab dry and chop finely, except for something to garnish. Foam butter briefly in a saucepan. Drain the vegetables. Arrange plaice, vegetables and potatoes on a plate. Pour foamed butter over them and sprinkle with dill. Serve garnished with lemon and dill

Nutrition Facts

KCAL
680 kcal

CARBS
45 g

FATS
33 g

PROTEINS
50 g