Plaice Finkenwerder style with parsley potatoes

AUTHOR
Brooke Calhoun
DIFFICULTY
very easy
RATING
3 3
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 2
  • 500 g waxy potatoes
  • 7-10 Tbsp salt and pepper
  • 1 Organic Lemon
  • 2 Plaice ready for cooking (approx. 350 g each)
  • 1 Onion
  • 50 g streaky smoked bacon
  • 5-6 Tbsp Flour for turning
  • 2 TABLESPOONS clarified butter
  • 3-4 Stem(s) curly parsley

Directions

  1. 1

    Peel and wash the potatoes, cover and cook in salted water for about 20 minutes.

  2. 2

    In the meantime cut the lemon in half. Squeeze 1 half, cut the other half into slices. Wash the plaice and dab dry. Sprinkle with lemon juice and leave to stand for 5-8 minutes.

  3. 3

    For the bacon soup, peel and chop the onion. Dice the bacon and fry it crisply in 2 pans without fat. Fry the onion briefly. Remove. Put the pans with the frying fat aside.

  4. 4

    Pat the plaice dry. Season with salt and pepper. Spread the flour on a flat plate, turn the floes in it and tap off any excess flour. Heat 1 tbsp. lard in each pan. First fry the plaice for 3-4 minutes on the white side, then turn and fry for 3-4 minutes on the grey side.

  5. 5

    Spread the bacon stipple around the plaice and fry for 1-2 minutes.

  6. 6

    In the meantime wash parsley, dab dry and chop. Drain the potatoes and sprinkle with the parsley. Arrange everything.

Nutrition Facts

KCAL
650 kcal
CARBS
48 g
FATS
30 g
PROTEINS
43 g