John Myers
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Plaice Fillet with Selleria Noodles and Paprika-mashed Potatoes
The perfect plaice fillet with selleria noodles and paprika-mashed potatoes recipe with a picture and simple step-by-step instructions.
Plaice fillet:
- 1 pack Plaice fillets (2 pieces) Müllerin Art TK (Here: From ALDI Nord)
- 4 tbsp Sunflower oil
- Coarse sea salt from the mill
Selling noodles:
- 200 g Selling noodles (½ tuber)
- Spiral cutter
- 1 tsp Salt
- 1 tsp Turmeric
- 1 tbsp Butter
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Paprika and potato mash:
- 450 Potatoes
- 1 Red bell pepper approx. 150 g
- 1 Onion approx. 50 g
- 1 Clove of garlic
- 1 tsp Salt
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
To serve:
- 2 Discs Lemon
- 2 Stalk Parsley
Plaice fillet:
- Bake / fry the plaice fillets in a pan with oil (4 tablespoons) on both sides for approx. 10 – 12 minutes until golden brown according to the instructions on the package. Always turn around. Keep warm in the oven at 50 ° C until serving.
Selling noodles:
- Peel / clean the celery, shape / cut noodles with the spiral cutter, simmer / boil in salted water (1 teaspoon salt) with turmeric (1 teaspoon) for about 15 minutes, drain through a kitchen sieve, in a hot saucepan in butter (1 Tablespoon) and season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches).
Paprika and potato mash:
- Peel, wash and dice the potatoes. Clean, wash, peel and dice the peppers. Peel and dice the onion and garlic. Boil all ingredients (potato cubes, paprika cubes, onion cubes and garlic clove cubes) in salted water (1 teaspoon salt) for about 20 minutes, drain, butter (1 tablespoon), cooking cream (4 tablespoons), coarse sea salt from the mill (2 big pinches) and colored Add pepper from the mill (2 big pinches) and work through / pound through well with the potato masher.
Serve:
- Serve the plaice fillet with Selleria noodles and paprika-mashed potatoes, garnished with a lemon wedge and parsley.
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