Wash the plaice and dab dry. Sprinkle with lemon juice, salt and turn in flour. Heat the fat in a pan. Fry the plaice for 5-7 minutes on each side. Leave to cool and place in a large pan. For the stock, peel and slice the onions. Wash the tarragon and cut finely, except for a few stems for garnishing.
Bring 1/2 litre water and lemon vinegar to the boil. Add onion rings, bay leaves, chillies and mustard seeds to the brew. Season with salt and sugar, let it cool down a bit and pour over the plaice. Cover and leave to stand overnight. Garnish with lemon slices and tarragon before serving. Fried potatoes taste good with it
Form: Boda Nova