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Fried plaice fillet with lukewarm rice salad
 
 
4 ServingsPTM25 min

Fried plaice fillet with lukewarm rice salad


Salad of rice with celery, peas and carrots and fried plaice.

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Directions

  1. Boil the eggs hard in 8 minutes. Scare, peel and cut into pieces.
  2. In the meantime, cut the onion and cut the celery into bows.
  3. Heat the butter in a frying pan and fry the onion for 5 minutes on low heat. Add the curry powder and the rice and crumble the bouillon tablet above it.
  4. Stir-fry 3 min. Add the celery, peas and carrot julienne and stir-fry for another 3 minutes.
  5. Spoon the rice salad into a large flat dish.
  6. Slice the parsley and mix through the rice. Season the rice salad with salt and pepper and put the egg on it.
  7. Sprinkle the plaice fillets on both sides with the flour and shake off the excess flour. Sprinkle to taste with salt and pepper.
  8. Heat the rest of the butter in a frying pan and fry the fish over 2-3 min. On high heat until golden brown and done. Turn halfway.
  9. Serve the rice salad with the fried plaice fillet.


Nutrition

550Calories
Sodium35% DV840mg
Fat28% DV18g
Protein66% DV33g
Carbs20% DV59g
Fiber36% DV9g

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