May – Plaice fillet Viennese style

Ingredients for 4 servings:

• 8 fish fillets, May plaice fillets (approx. 110g each)
• lemon juice
• herbal salt
• pepper
• 2 eggs
• 50 g flour
• 100 g breadcrumbs
• 800 g potatoes
• 2 onions, red
• 100 g gherkins
• 100 g cucumber(s) (mustard pickles)
• 100 ml broth
• 2 tsp mustard
• 3 tbsp vinegar (white wine vinegar)
• 2 tbsp rapeseed oil
• Pepper, freshly ground
• Salt
• 1 bunch of chives

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

with potato and cucumber salad

Wash the potatoes thoroughly and cook in their jacket potatoes. Peel the onions and dice them with the cucumbers. Bring the stock to a boil, mix with the mustard, vinegar, and oil, and season with salt and pepper. Peel the potatoes, dice them (somewhat larger!), and pour the hot stock over them. Mix in the cucumbers and onions. Wash the plaice fillets, pat dry, drizzle with lemon juice, and season with salt and pepper. Beat the eggs. Coat the plaice fillets first in flour, then in beaten egg, and finally in breadcrumbs. Fry in heated oil on both sides for 6-8 minutes over medium heat until golden brown. Wash the chives, cut them into rolls, mix them into the potato salad, and season again with the spices. Serve the plaice fillets with the potato salad and, if desired, garnished with lemon wedges.