Fried plaice with orange purée

Name: fried plaice with orange purée
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 forest carrots; 1,5 tablespoon flour; 2 teaspoons curry powder; 6 scholfilets; 50 g butter or margarine; teaspoon ginger powder; teaspoon ketoembar ground coriander; 4 twigs coriander

A tasty recipe. The main course contains the following ingredients: fish, carrots, flour, curry powder, plaice fillets, butter or margarine, ginger powder, ketoembar (ground coriander) and coriander.

Ingredients

Directions

Clean the carrots and cut them into pieces. Fry the roots in approx. 10 minutes in pan with little water and salt. Meanwhile, scrape together flour, curry powder, salt and pepper on the plate. Dab off the grain fillets in half and mix with flour mixture. Preheat four plates. Heat butter in large frying pan. Fry fillets (in portions) brown and cooked for about 6 minutes, turning halfway. Meanwhile, drain roots and mash them into coarse mash. Ginger powder and ketoembar and season with salt and pepper.
Create carrot puree in the middle of hot plates. Apply scholfilets. Carefully cut the coriander on top. Serve with pappadums.