With this well-filled plaice pan with cherry tomatoes, vegetables and mustard you can put a full meal on the table. Combine the plaice with extra vegetables such as courgette and snow peas or sugar snaps. Creamy, crispy and spicy in one bite!
Ingredients
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2 plaice fillets
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350 g pre-cooked baby potatoes
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100 g cherry tomatoes in different colours
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1 small zucchini
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4 spring onions
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100 g snow peas or sugar snaps
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6 sprigs of tarragon or 12 sprigs of chervil
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50 g butter
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200 ml cooking cream
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1 tbsp mustard
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1/2 herb stock cube
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salt and pepper
Preparation
- Cut the potatoes and tomatoes in half, the courgette in half slices and the spring onions in pieces. Pull off the strings of the mangetout or sugar snaps (which can run through the seams). Remove the leaves from the tarragon sprigs (if you are using chervil, this is not necessary). Chop the herbs coarsely.
- Place a large skillet with the butter over medium heat and let the butter melt.
- Pat the plaice fillets dry. When the butter starts to brown, turn the heat up. Place the plaice fillets in the pan and brown them on one side for a few minutes.
- Carefully remove them from the pan and place them with the fried side up on a plate for a moment. Do not clean the pan.
- Immediately add the potatoes, courgette, snow peas or sugar snaps and spring onions to the pan and stir-fry for 3 minutes.
- Add the tomatoes and 3/4 of the herbs and stir-fry for another minute.
- Stir in the cooking cream and mustard.
- Add 100 milliliters of cold water, crumble half the stock cube over it and bring to the boil.
- Taste and add pepper and salt to taste.
- Place the fried plaice fillets, brown side up, next to each other in the pan. Heat everything on medium heat for another 3 minutes.
- Divide over the plates and sprinkle the rest of the herbs over it.