Rinse the clods and dab dry. Sprinkle with lemon juice and let it stand for a while
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
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
then turn and fry for another 5-7 minutes
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
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