Field salad dressing with coarse mustard and fried plaice (advertorial)

Name: field salad dressing with coarse mustard and fried plaice (advertorial)
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Dutch
Ingredients: 3 el wheat flour; 420 g fresh plaice fillet; 2 el capers in pot; 30 g unsalted butter; 1 liter tap water; 230 g mashed potatoes for stew extra coarse; 3 tl mustard; 1 cup of cress; 150 g lamb's lettuce

Quick stew with mashed potatoes, capers, cress, lamb's lettuce and plaice fillet.

Ingredients

Directions

Put the flour with pepper and possibly salt in a deep plate and roll in the plaice fillets.
Drain the capers and pat dry with kitchen paper.
Heat the butter in 1 large or 2 smaller skillets and fry the fish over medium heat for 4-5 minutes.
Turn halfway. Add the capers.
Meanwhile, bring the water to the boil.
Gradually add mashed potatoes with a whisk.
Mix the mustard, 1 to 2 tbsp cress (per 4 people) and the lamb's lettuce through the mash.
Put the field load mottling pot on the plates, put the fish next to it, sprinkle with the capers and spread the rest of the cress over it.