John Myers
Contents
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Ingredients
Crispy potatoes
- 400 g Red-Skinned potatoes
- 2 tbsp Panko flour
- 2 Garlic cloves, finely grated
- Sweet paprika
- Salt
- 2 tbsp Sunflower oil
Mint pickles
- 2 Mini cucumbers
- 3 tbsp Sour cream
- 1 pinch Sugar
- 2 tbsp Fresh mint, finely chopped
- Salt
- Black pepper from the mill
Plaice Finkenwerder
- 2 Except for plaice, ready to cook
- 100 g Streaky bacon, diced
- 1 Shallot, finely diced
- 5 tbsp Clarified butter
- Flour
- Salt
- Black pepper from the mill
Instructions
Crispy potatoes
- Cut the potatoes into wedges and place in an ovenproof dish, season with salt, add the garlic, as well as the paprika powder (to taste) and the panko flour and the sunflower oil and mix everything together well - best done by hand and then in the oven for 45 minutes bake at 180 degrees.
Mint pickles
- Finely slice the cucumbers and season them with a little salt, then knead them well and let stand for about 30 minutes. Mix the sour cream with the sugar and mint and season with salt and pepper. Squeeze the cucumber well and fold it into the sour cream.
Plaice Finkenwerder
- Wash the clods and dry them well and salt and pepper on both sides and turn in the flour., In a pan, first leave out the bacon when it starts to get crispy, add the shallot and fry for 2 minutes. Then lift the bacon and shallot out of the pan and keep warm.
- Now add the clarified butter and let it melt and then divide the fat between two pans. Place a clod in each pan, white skin side first, and fry each side over a medium heat for 4 minutes.
finish
- Arrange the clods on a plate with the white skin side up, spread the bacon stick on top, add the mint cucumber and serve crispy potatoes in a separate bowl.
Nutrition
Serving: 100gCalories: 642kcalCarbohydrates: 14.3gProtein: 2.4gFat: 64.9g
