Peel and wash the potatoes and cook in boiling salted water for 20 minutes, drain and keep warm. In the meantime dice bacon. Wash the plaice and dab dry. Season with salt, pepper and lemon juice.
Turn in flour and fry in 10 g of hot fat on both sides for 5-7 minutes. Remove from the pan and keep warm. Fry the bacon cubes in the frying fat until crispy. Add 20 g fat and let it foam up.
Clean, wash and cut lettuce into bite-sized pieces. Wash tomatoes and cucumber. Cut the tomatoes into eighths and the cucumber into slices. Season vinegar with salt, pepper and sugar. Whip oil into it.
Mix the salad ingredients with the marinade. Wash parsley, dab dry and chop except for a few stems for garnishing. Melt the remaining fat in a pot. Add parsley and toss potatoes in it.
Arrange one plaice with potatoes, salad, lemon slices and bouquet of parsley on each plate. Pour the rendered bacon over the plaice.