Peel and wash the potatoes and cook in salted water for about 20 minutes
Clean, wash and cut the spring onions into rings. Wash the plaice, dab dry. Sprinkle with lemon juice, leave to stand for a short time and season
Heat oil in 1-2 coated pans. Fry the plaice for 5-6 minutes on each side. After 4 minutes add 1 tbsp. roasted onion butter. Keep the plaice warm
Heat 1 tbsp. roasted onion butter. Sauté spring onions in it. Rinse crabs and toss briefly. Season and spread on the plaice. Drain and add the potatoes
Drink: fine-tangy Pils