Plaice with Garlic and Potatoes

Ingredients

• 750 g small, waxy potatoes
• Salt
• 1 tsp cumin
• 4 plaice fillets (ready to cook, skin removed)
• flour (for coating)
• 10 garlic cloves
• 30 g bacon cubes
• 2 tbsp butter
• Pepper (freshly ground)
• 2 tbsp lemon juice
• 2 tbsp freshly chopped herbs (e.g. parsley, dill)
• 1 tsp juniper berries
• 1 tsp peppercorns
• 1 pinch ground saffron
• 50 ml fish stock

Instructions

1. 1.

   Wash the potatoes thoroughly and cook them in a little water with salt and cumin for 25-30 minutes. Meanwhile, rinse the plaice, pat dry, and coat in flour. Peel the garlic and halve the cloves. Fry the bacon until crisp, remove and set aside warm. Add half the butter to the pan and let it foam. Add the garlic, fry until golden yellow, remove and keep warm. Place the plaice in the pan and cook 4-5 minutes on each side.

2. 2.

   Remove the fish, season with salt and pepper, drizzle with lemon juice, and plate on pre-warmed dishes. Add the remaining butter to the pan, sauté the herbs, juniper berries, and pepper briefly, add saffron and taste with salt. Return the bacon, pour in the fish stock, and spread the herb-bacon-butter sauce over the plaice. Top with garlic cloves and serve alongside the potatoes.