Fried plaice with potatoes and root parsley

Name: fried plaice with potatoes and root parsley
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g winter carrot; 500 g root parsley; 1 kg baby potatoes; 1 lemon; 420 g fresh plaice fillet; 40 g wheat flour; 40 g unsalted butter or margarine; 1 el peanut oil; 4 tl herbal butter spices

A fish like plaice is at its best with baby potatoes and winter carrots. Carrot parsley and lemon for the fresh touch.

Ingredients

Directions

Peel the winter carrot and root parsley with a peeler. Cut them both lengthwise into long ribbons with the peeler.
Cook the unpeeled potatoes for 12 minutes until done. Meanwhile, halve the lemon and press 1 half. Cut the other half into 4 slices.
Sprinkle the plaice with salt and salt, drizzle with 1 tbsp lemon juice and swirl through the flour.
Heat the butter in a frying pan and fry the plaice in 5 min. On medium heat. Turn halfway.
In the meantime, stir the oil in a stirring stir-fry, the carrot parsley and carrot parsley in 6 minutes on medium heat.
Drain the potatoes and mix with the herb butter spices, the rest of the butter and if necessary season with salt.
Spoon well until the butter is melted. Divide the potatoes, vegetables and plaice over the plates. Place a slice of lemon on each plaice fillet.