Finkenwerder Plaice

Ingredients for 4 servings:

• 4 plaice, ready to cook, without head, 400 g each
• 1 lemon(s), juice
• Flour for turning
• Clarified butter if required
• salt and pepper
• 150 g breakfast bacon
• 1 bunch of dill
• 2 onions
• 1 organic lemon(s), sliced ​​or wedged

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Remove the head, tail, and side bones from the plaice. Wash thoroughly, pat dry, and drizzle with lemon juice. Let stand for 10 minutes. Finely dice the bacon, slice the onions into thin rings. Finely chop the dill. Fry the bacon cubes in a pan over medium heat, remove, and set aside. Then fry the onion rings in the bacon fat until golden brown, then add to the bacon cubes. Pat the plaice dry, season with salt and pepper, coat in flour, and fry one after the other in the bacon fat (if there isn’t enough bacon fat, add a little more clarified butter) over medium heat for 3-4 minutes on each side. Keep warm on a platter. Heat the bacon and onions again in the frying fat and pour over the plaice just before serving. Sprinkle with chopped dill and garnish with lemon slices or wedges. Serve with a spicy potato salad.