Corn plaice with Kritharaki fennel vegetables à la Didi

Ingredients for 2 servings:

• 100 g Kritharaki (rice-shaped noodles)
• 1 tsp salt
• 5 stalks of spring onion(s)
• 1 bulb(s) of fennel
• 1 tbsp sunflower oil
• 50 g herb cheese spread
• 100 ml water
• 1 tsp vegetable stock powder
• 250 g plaice fillet(s) from the may-fed plaice
• 1 tbsp sunflower oil
• 1 tsp butter
• n. B. Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Wash the plaice fillets, pat dry, and refrigerate until ready to use. Trim the spring onions and slice into fine rings. Trim the bottom and tip of the fennel bulb. Quarter the bulb lengthwise and cut into thin strips. Bring the kritharaki to a boil with some fennel tips, 1 liter of water, and 1 teaspoon of salt, and simmer for 10 minutes. Heat the sunflower oil in a pan and fry the vegetables while stirring. Deglaze with the water, stir in the kritharaki and vegetable stock powder, and bring back to a boil. Simmer over low heat until the vegetables are soft. Add the herb cream cheese while stirring. Now heat the sunflower oil and butter in a second pan and fry the plaice fillets on both sides over medium heat until cooked through. Lightly season with salt. Then arrange the vegetables on the pan and serve.