'Finkenwerder style' corn clod

For 2 people
  • 1 Cucumber (400–500 g)
  • Salt
  • 1 small onion
  • 2–3 Stalk (s) Parsley
  • 1/2 Bund Dill
  • 2–3 EL white wine vinegar
  • Pepper
  • 1/2 TL Sugar
  • 3–4 EL Oil
  • 100 g smoked streaky bacon
  • 4 small ready-to-cook items Plaice (200–250 g each)
  • 3 EL lemon juice
  • 75 g Flour for turning
  • 40 g clarified butter
  • Lemon
40 minutes
Wash the cucumber, pat dry, slice into thin slices and lightly salt. Let the cucumber steep for about 10 minutes. Peel onion and chop finely. Wash the herbs, pat dry and, except for some dill for garnish, finely chop separately. Mix the vinegar, onion, dill, a little salt, pepper and sugar together. Fold in 2–3 tablespoons of oil. Drain the cucumber slices on a sieve and mix with the vinaigrette
Finely dice the bacon. Wash the plaice thoroughly, pat dry, drizzle with lemon juice, season with salt and pepper. Put the flour on a plate, turn the plaice in it and knock off any excess flour. Heat 1 tablespoon of oil in a pan, leave the bacon crispy, remove it and keep warm.
Spread the fat and clarified butter on two large pans. Place 2 clods with the white skin side down in each pan and fry until crispy. Then turn and fry the dark side until golden brown. Sprinkle with diced bacon and parsley. Garnish with lemon and dill. If necessary, season the cucumber salad again and serve. Parsley potatoes taste good with it
For 2 people:
For 4 people:
1 person approx.:
  • 490 kcal
  • 2050 kJ
  • 32 g protein
  • 37 g fat
  • 6 g carbohydrates


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