Finkenwerder Style Plaice À La Gabi
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 fish (s), ready-to-cook plaice (approx. 350 g each)
- 1 lemon (s), add the juice from it
- 1 bunch parsley, smooth, chopped
- 150 g bacon, mixed, smoked, finely diced
- White pepper from the mill
- some flour, for turning
- 80 g butter, or mararine
Print Recipe
Pin Recipe Instructions
- Salt the thoroughly washed and dabbed dry clods and drizzle with lemon juice to marinate for approx. 10 minutes.
- Heat the butter or margarine in a large pan, leave out the browned bacon cubes and remove them. Now pepper the clods, turn them in flour and gradually fry them in the hot fat for approx. 4 minutes on each side and keep warm.
- Heat the bacon cubes with the parsley in the pan. Pour the bacon and parsley butter over the clods.
- Serve with potato salad or boiled potatoes.
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