Plaice fillet with baked potatoes and carrot salad

Name: plaice fillet with baked potatoes and carrot salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1,2 kg crumbly potato; 1 lemon; 2 el wheat flour; 420 g fresh plaice fillet; 600 g rainbow root mix; 3 candy cucumber; 10 g fresh parsley; 125 g creme fraiche; 2 el traditional olive oil; 60 g unsalted butter or margarine

Breaded plaice, baked potatoes and a salad of rainbow root.

Ingredients

Kitchen Stuff

1 blender

Directions

Peel the potatoes and cut into 1 cm slices. Cook in 8 min. Until done. Drain, evaporate and cool slightly.
Meanwhile, grate the yellow skin of the lemon. Halve the fruit, press out 1 half and cut the other half slices.
Put the flour, pepper and salt in a deep plate. Sprinkle the fish with the lemon juice and swirl through the flour.
Make the salad. Cut the carrots and cucumbers into slices.
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.
Puree with the hand blender.
Heat the butter in a large frying pan. Fry the potatoes with salt in 10 min. On medium heat until golden brown. Scoop occasionally.
In the meantime, heat the rest of the butter in a skillet and fry the fish over medium heat for 6 minutes. Turn halfway.
Drizzle the salad with the dressing and sprinkle with the rest of the parsley.
Place a slice of lemon on each plaice fillet and serve with the potatoes and salad.