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Brigantine
Plaice fillet with baked potatoes and carrot salad
Breaded plaice, baked potatoes and a salad of rainbow root.
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Ingredients
Directions
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Peel the potatoes and cut into 1 cm slices. Cook in 8 min. Until done. Drain, evaporate and cool slightly.
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Meanwhile, grate the yellow skin of the lemon. Halve the fruit, press out 1 half and cut the other half slices.
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Put the flour, pepper and salt in a deep plate. Sprinkle the fish with the lemon juice and swirl through the flour.
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Make the salad. Cut the carrots and cucumbers into slices.
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For the dressing, cut the parsley coarsely and put in a high cup with the crème fraîche, the lemon zest, the oil and the rest of the lemon juice.
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Puree with the hand blender.
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Heat the butter in a large frying pan. Fry the potatoes with salt in 10 min. On medium heat until golden brown. Scoop occasionally.
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In the meantime, heat the rest of the butter in a skillet and fry the fish over medium heat for 6 minutes. Turn halfway.
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Drizzle the salad with the dressing and sprinkle with the rest of the parsley.
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Place a slice of lemon on each plaice fillet and serve with the potatoes and salad.
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Nutrition
650Calories
Sodium5% DV120mg
Fat49% DV32g
Protein54% DV27g
Carbs20% DV59g
Fiber36% DV9g
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