Summary

Ingredients

• 8 medium potato (s)
• salt and pepper
• 0.5 teaspoon ½ caraway seeds
• 40 g bacon, mixed
• 2 shallot (s), finely diced
• 40 g butter and 1 tablespoon oil for fryin
• 1 tablespoon vinegar
• 250 ml vegetable stock, approx.
• 1 bunch wild garlic, (about 50 g)
• 4 plaice fillet (s)
• Flour, for turning
• 1 tablespoon olive oil

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Instructions

1. Wash the potatoes, boil them in salted water with caraway seeds, drain, peel and cut into slices.
2. Fry the bacon finely diced until golden brown, then drain in a sieve.
3. Bring the vegetable stock with the shallots to the boil, add 1 tablespoon of olive oil, butter and vinegar, simmer for three minutes, then add to the potatoes, season the salad to taste and let it steep. Wash the wild garlic, cut into fine strips and add 2/3 of it to the lukewarm potato salad.
4. Season the plaice fillets with salt, turn them in flour and knock off any excess flour. Fry in butter and 1 tablespoon of oil over a mild heat.
5. Arrange the plaice fillets on the potato and wild garlic salad. Spread the rest of the wild garlic on the fish and pour the clarified butter over the fish.