Summary

Ingredients

• 4 fish (s) (plaice), ready to cook, approx. 300 to 00 g each
• flour
• 1 kg potato (s), small waxy ones
• 2 bay leaves
• 1 twig (s) lovage or celery
• 150 g pork belly, smoked, without rind, cut into lare cubes
• 100 g bacon, fat, smoked, diced
• salt and pepper
• 200 g butter
• 1 bunch parsley, smooth, or coriander green, with stalks, finely chopped
• 2 lemon (s)

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Instructions

1. The potatoes are peeled and cooked under the lid with the bay leaf and lovage for about 20 minutes in strongly salted water. Then take it off the flame and let it evaporate without the lid. Then add 50 grams of butter and a third of the parsley and toss. Keep warm.
2. In a large non-stick pan, the diced pork belly and fatty bacon are left out crispy over high heat. Remove from the heat and remove the bacon with a slotted spoon and allow to drain on kitchen paper. The omitted fat stays in the pan.
3. Now wash the clods thoroughly under running cold water and pat dry. Squeeze a lemon and brush the clods with lemon juice. Salt and pepper the plaice on both sides and then turn in flour. Carefully knock off excess flour.
4. Now heat the bacon fat again and fry the clods one after the other, about 3 minutes on the dark side and about 2 minutes on the light side. After roasting, leave to rest in the oven at approx. 80 degrees until serving.
5. In a saucepan, melt the remaining butter over medium heat and add the bacon and another third of the parsley. Let it steep for a few minutes, stirring more often, the butter should not burn
6. The plaice are now served with the potatoes on preheated plates. Pour the bacon and parsley butter over the clods, sprinkle with the remaining parsley and garnish with a lemon quarter each.