Fresh fries, leeks and plaice fillet

Bring the broth to the boil. Add the bay leaf and the leeks. Let cook for 15 minutes on low heat with the lid on the pan.

In the meantime, preheat the oven to 200 ° C. Peel the potatoes and cut into slices of approx. 8 mm thick. Cut the slices into French fries. Dab dry with kitchen paper and put in a bowl. Mix the oil with the garlic and pepper to taste. Pour over the French fries. Shake, place on a baking tray covered with parchment paper and fry in the middle of the oven for about 25 minutes. Shake halfway.

When the stock has boiled for 15 minutes, remove the leek with a slotted spoon from the pan. Keep the stock and the bay leaf. Melt 50 g of butter in another pan, add the leek and let it simmer for 15 minutes with the lid on the pan. Heat 5 minutes before the end in a saucepan, the rest of the butter, the vinegar and 50 ml water against the boil. Add the cornstarch to bind the sauce. Season with salt and pepper.

Heat the stock to the boil. Put the fish fillets in the pan and let them cook (poach) in approx. 4-5 minutes. Take out with a slotted spoon and spread over 4 plates. Spoon the sauce over it and serve with the fries and leeks.