'Büsumer style' corn clod

For 2 people
  • 2 Plaice (350-400 g each; from the fishmonger ready to cook)
  • 2 tbsp + 1 tsp lemon juice
  • 2 EL clarified butter
  • salt, white pepper
  • 3-4 tbsp flour to turn
  • 2 medium-sized onions
  • 1/2 bunch parsley
  • 100 g North Sea Crab Meat
  • Lemon and parsley
  • for garnishing
40 minutes
easy
1.
Rinse off clods and pat dry. Drizzle with 2 tablespoons of lemon juice and let it steep for a moment
2.
Heat clarified butter in 1-2 large pans. Salt the plaice. Turn in flour, knock off excess flour. First fry on the white side for 6-8 minutes until golden brown. Then turn and fry on the dark side for 6-8 minutes
3.
In the meantime, peel the onions and cut into rings. Wash and finely chop the parsley
4.
Remove the clods and keep warm. Steam the onions in the hot frying fat until translucent. Rinse the crabs, pat dry. Add to the onions with parsley and heat briefly. Season to taste with salt, pepper and 1 teaspoon lemon juice
5.
Serve the clods with onions and shrimps, garnish. New potatoes taste great with it
1 person approx:
  • 420 kcal
  • 1760 kJ
  • 43 g protein
  • 20 g fat
  • 13 g carbohydrates

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