Mash plaice with braised vegetables

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
3 5
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 2
  • 2 Plaice ready for cooking (350-400 g each)
  • 2 TABLESPOONS Lemon juice
  • 500 g Potatoes
  • 2 medium-sized onions
  • 3 TABLESPOONS Oil
  • 1/2 TEASPOON Vegetable broth (instant)
  • 7-10 Tbsp Salt
  • 3-4 Tbsp Flour
  • 1/2 Beet Cress
  • 1/2 bunch Parsley
  • 4 medium-sized tomatoes
  • 2-3 TABLESPOONS Herb Vinegar
  • 7-10 Tbsp white pepper
  • 7-10 Tbsp Lemon

Directions

  1. 1

    Rinse the clods and dab dry. Sprinkle with lemon juice and let it stand for a while

  2. 2

    Peel, wash and chop the potatoes. Peel and chop the onions. Fry both in 1 tbsp. hot oil. Deglaze with 1/8 l water. Bring to the boil and stir in the stock. Cover and cook for about 10 minutes. Then set aside

  3. 3

    In the meantime, heat 2 tablespoons of oil in 1 or 2 coated pans. Salt the clods, turn them in flour and tap off excess flour. Fry the plaice on the white side for 5-7 minutes until golden brown. The plaice

  4. 4

    then turn and fry for another 5-7 minutes

  5. 5

    Rinse cress and cut from the bed. Wash and chop the parsley. Wash, clean, seed and finely dice the tomatoes. Fold everything into the potatoes. Season with vinegar, salt and pepper. Arrange everything and garnish with lemon if necessary

  6. 6

    The most popular are the tender, juicy "maize flours". Choose specimens in good "plate size". The lean flatfish is offered as whole or filleted, fresh or frozen. Great for frying, steaming, poaching, grilling

Nutrition Facts

KCAL
580 kcal
CARBS
47 g
FATS
24 g
PROTEINS
41 g

Categories & Tags

Main DishesFish