Breaded plaice fillet with curry rice and imperial vegetables

Ingredients for 2 servings:

• 2 fish fillets (plaice fillets)
• 1 tbsp lemon juice
• 4 pinches of salt
• 2 pinch(s) pepper, white
• 1 egg(s)
• 2 tbsp breadcrumbs, 1 heaped tbsp
• 1 tbsp wheat flour, type 405
• 2 tbsp rapeseed oil
• 150 g rice
• 350 ml water, for the rice
• 2 pinches of salt
• 1 tsp, leveled curry powder
• 20 g butter, soft
• 500 g mixed vegetables (Kaiser vegetables), frozen
• n. B. Salt
• 20 g butter
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Own creation

Bring the water for the rice to a boil with two pinches of salt. Simmer the rice and curry over low heat with the lid closed. The rice is cooked when it has absorbed all the liquid. Add the softened butter and gently stir in with a whisk. Blanch the Kaisergemüse in one liter of water with 1 teaspoon of salt for about 8 minutes. Heat the butter in a pan. Drain the Kaisergemüse, refresh, and add to the pan with the heated butter. Season with nutmeg and salt and toss to coat. Clean the plaice fillet, add salt, and pepper. Divide the flour and breadcrumbs between two shallow plates. Beat the egg in a deep plate. Coat the plaice fillets first in flour, then in egg, and finally in breadcrumbs. Fry in a pan with hot rapeseed oil for about 3 minutes on each side until golden brown.