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Matt Hunt Gardner
Fried plaice with potatoes and root parsley
A fish like plaice is at its best with baby potatoes and winter carrots. Carrot parsley and lemon for the fresh touch.
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Ingredients
Directions
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Peel the winter carrot and root parsley with a peeler. Cut them both lengthwise into long ribbons with the peeler.
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Cook the unpeeled potatoes for 12 minutes until done. Meanwhile, halve the lemon and press 1 half. Cut the other half into 4 slices.
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Sprinkle the plaice with salt and salt, drizzle with 1 tbsp lemon juice and swirl through the flour.
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Heat the butter in a frying pan and fry the plaice in 5 min. On medium heat. Turn halfway.
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In the meantime, stir the oil in a stirring stir-fry, the carrot parsley and carrot parsley in 6 minutes on medium heat.
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Drain the potatoes and mix with the herb butter spices, the rest of the butter and if necessary season with salt.
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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.
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Nutrition
560Calories
Sodium7% DV160mg
Fat23% DV15g
Protein60% DV30g
Carbs23% DV69g
Fiber60% DV15g
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