Fried plaice fillet with braised pointed cabbage and puree

Name: fried plaice fillet with braised pointed cabbage and puree
Total time: 30 min
Yield: 4
Ingredients: 800 gram floury potatoes; 4 frozen plaice fillets; 5 lemon; 500 gram cabbage; 5 tablespoon olive oil; 1 onion; 125 gram cherryto; 5 tablespoon oatmeal; 150 ml warm milk; 1 tablespoon butter; nutmeg

Ingredients

Directions

Peel the potatoes and cut them into pieces.
Boil the potatoes in a pan with a low boiling water and a little salt in twenty minutes.
Rub the plaice fillets with salt, pepper and lemon juice and leave them for five minutes.
Cut the cabbage in quarter lengthwise and cut the hard stalk at an angle.
Cut the parts into strips of two cm wide.
Heat two tablespoons of olive oil in a frying pan and gently fry the onion.
Halve the to.
Spoon the cabbage and through it and stir-fry, stirring in five minutes.
Sprinkle the oatmeal on a plate and roll the plaice fillets through, press well.
Heat half of the olive oil in a frying pan and fry the plaice fillets in 7 minutes until nicely browned and cooked, turning them halfway.
Drain the potatoes and crush them.
Add the milk and butter and stir everything into a smooth puree.
Season with salt, pepper and some nutmeg.
Put the plaice fillets on plates and scoop the pointed cabbage and mash next to it.