Pan fried plaice with new potatoes, chanterelles, shallots and parsley
4 plaice flour
Sea salt and freshly ground pepper
100 g butter
1 kg new potatoes
200 g chantarelles
2 tbsp. elderflower vinegar
1 bunch flat-leaf parsley
Check the plaice for freshness. Clean plaice them from guts and blood, and rinse them thoroughly in cold water (or get your fishmonger is to do it for you). Dip plaice in flour and season with salt and pepper.
Melt the butter in a hot pan and fry the plaice for about 3-4 minutes on each side until they are nice golden on both sides.
Wash the potatoes thoroughly in cold water and boil them in lightly salted water for 8 min., Then turn off the heat and let the potatoes rest in the hot boiling water for another 8 minutes until they are tender and still ferm.
Clean the chanterelles and split them into small pieces, cook in a pan for 2-3 min. in a little butter, seasoning with salt and pepper and remove from the pan.
Peel the shallots and cut into thin rings and mix with the fried chanterelles and boiled potatoes.
Season it all well with salt and pepper.
Wash the parsley and chop coarsely.
Server plaice with potatoes and chanterelles and brown butter from the pan flavored with a little vinegar and chopped parsley.