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Field salad dressing with coarse mustard and fried plaice (advertorial)
Quick stew with mashed potatoes, capers, cress, lamb's lettuce and plaice fillet.
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Ingredients
Directions
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Put the flour with pepper and possibly salt in a deep plate and roll in the plaice fillets.
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Drain the capers and pat dry with kitchen paper.
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Heat the butter in 1 large or 2 smaller skillets and fry the fish over medium heat for 4-5 minutes.
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Turn halfway. Add the capers.
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Meanwhile, bring the water to the boil.
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Gradually add mashed potatoes with a whisk.
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Mix the mustard, 1 to 2 tbsp cress (per 4 people) and the lamb's lettuce through the mash.
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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.
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Nutrition
390Calories
Sodium0% DV1.000mg
Fat14% DV9g
Protein54% DV27g
Carbs16% DV47g
Fiber24% DV6g
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