Yummy with broccoli pesto

Halve for the salad the potatoes, boil for 15 minutes until done and drain.

Divide the broccoli into florets, peel the stalk and cut into ½ cm slices. Slice the garlic.

Boil the broccoli for 4 minutes. Drain and drain in a colander.

Grate the yellow skin of the lemon. Put the olive oil, sea salt, garlic, broccoli and pine nuts in the food processor and grind approx. 10 seconds. to a coarse pesto.

Mix the broccoli pesto with the potatoes in the pan.

Mix the flour, cornstarch and mineral water in a large bowl.

Heat the peanut oil in a large pan.

Dab the plaice fillets dry with kitchen paper and dust them with some flour.

Shake the excess flour from the fillets and roll them one by one through the batter.

Let the fillets gently sink into the hot oil using a kitchen tongs or skimmer.

Fry the fillets in parts in 6 min. Golden brown and crispy. Turn halfway.

Remove the plaice fillets with a slotted spoon and let them drain on kitchen paper.

Divide the delicious jelly with the baby salad. Bon appétit! .