Plaice Pul Biber with glazed carrots and horseradish – baked potatoes

Ingredients for 4 servings:

• 600 g potatoes, preferably longish
• 400 g carrot(s), frozen (Parisian carrots)
• 4 portions of fish fillet(s) (plaice), skinless
• 1 lemon(s)
• 100 g horseradish (creamed horseradish) from the jar
• 2 tsp honey
• 8 tbsp oil (peanut oil)
• 1 tsp spice mix (Pul Biber), made from chili, paprika, etc.)
• 1 tsp sea salt
• 1 tsp seasoning mix (chip salt)
• 2 tsp flour
• 1 tsp chili garlic powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the potatoes and fill a pot with hot water. The potatoes don’t need to be completely submerged; boil them with a little sea salt for about 20 minutes, not completely cooked. Steam them off, then halve them. Sprinkle the cut sides with potato salt, spread with the horseradish cream, and place them in a shallow roasting pan like small boats. Bake in the oven at 180 degrees Celsius for about 10 minutes. Briefly drizzle the fish fillets with lemon juice, salt both sides, and season with Pul Biber. Dust a shallow plate with flour, mix in a little chili and garlic powder. Toss the fillets in the flour, and gently fry them in peanut oil in a non-stick pan until golden brown on both sides. Briefly cook the frozen carrots in hot water, drain the water, and lightly glaze the round carrots with honey over medium heat.