Fried plaice fillet with lukewarm rice salad

Name: fried plaice fillet with lukewarm rice salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 medium sized egg; 2 onion; 250 g celery; 50 g unsalted butter; 3 tl curry powder; 600 g 1 minute basmati rice; 1 chicken broth tablet; 300 g frozen garden peas; 150 g carrot julienne; 15 g fresh flat parsley; 4 fresh plaice fillet; 1 el wheat flour

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

Ingredients

Directions

Boil the eggs hard in 8 minutes. Scare, peel and cut into pieces.
In the meantime, cut the onion and cut the celery into bows.
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.
Stir-fry 3 min. Add the celery, peas and carrot julienne and stir-fry for another 3 minutes.
Spoon the rice salad into a large flat dish.
Slice the parsley and mix through the rice. Season the rice salad with salt and pepper and put the egg on it.
Sprinkle the plaice fillets on both sides with the flour and shake off the excess flour. Sprinkle to taste with salt and pepper.
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.
Serve the rice salad with the fried plaice fillet.