Also known as cutter plaice. Typical for north German cuisine.
Total Time45mins
Course: main dish
Cuisine: Northern Germany
Keyword: savoury
Schwierigkeit: Experienced
Servings: 4
Ingredients
4plaice (ready to cook)
1lemon
100gflour
150gstreaky bacon
clarified butter
20gbutter
salt, pepper
chopped some parsley
Instructions
Wash the clods and pat dry. Then cut off the head and the fin hem. Incise the dark side of the skin on the left and right of the middle twice.
Salt and pepper the fish. Put the flour on a plate and turn the clods in it on both sides. Knock off excess flour.
Dice the bacon and fry it in a pan without any additional fat. Take out the bacon cubes and place on kitchen paper. Fry the clods one after the other in the bacon fat. Possibly add a little clarified butter. Place in the pan for 4 minutes on the dark side and 3 minutes on the light side.
The finished clods can be kept warm in the oven at 50 degrees.
Tipps & Hinweise
Arrange the plaice on plates. Sprinkle with the bacon cubes, melted butter and parsley and top with lemon wedges.