Flounder Fillets with Braised Cucumber and Boiled Potatoes
Ingredients
- For the fish
- 4 Plaice about 400 grams, ready to cook)
- salt
- peppers (freshly ground)
- 4 Tbsps lemon juice
- 1 egg
- 100 grams clarified butter
- For the braised cucumbers and boiled potatoes
- 800 grams Cucumber
- 125 grams Bacon (Diced)
- 1 onion (Diced)
- 1 pinch sugar
- salt
- peppers (freshly ground)
- 1 generous pinch Saffron (ground)
- 1 Tbsp chopped Dill
- 2 Tbsps Sour cream
- 1 Tbsp Vinegar
- 2 tsps cornstarch
- 600 grams Small potato
- Lettuce (for garnish)
Preparation steps
Peel potatoes and cook in salted boiling water until tender.
Rinse and pat fish dry. Season with salt and pepper and sprinkle with lemon juice. Whisk egg until foamy. Dip fish fillets in egg, then fry in hot, melted butter until crispy. Transfer cooked fish to a plate and keep warm in an oven at 100°C (approximately 200°F).
To make braised cucumbers: Peel and halve cucumbers lengthwise, then scrape out seeds. Cut cucumbers into 1 to 2 cm (1/2 to 3/4 inch) thick pieces. Cook bacon in a pan until fat renders. Add onions and sauté briefly. Stir in sugar and deglaze with vinegar.
Add cucumbers to pan. Season with salt, pepper and saffron. Cook until cucumbers are al dente. Whisk cornstarch with a little water and stir with cucumbers until slightly thickened. Add creme fraiche stir and season to taste.
Before serving, stir in chopped dill.
Divide flounder, braised cucumbers and potatoes among plates and serve garnished with lettuce.
