Ingredients:
- 3 filets of plaice
- 3 1/2 oz. small prawns
- 3 1/2 oz. champignons
- 2 oz. lean bacon
- 2 tablespoons of lemon juice
- 2 tablespoons of fresh dill (chopped)
- 2 tablespoons of butter
- vegetable or sunflower oil
- flour
- salt
Directions:
- Rub the filets of plaice with salt and the lemon juice.
- Let the fish absorb the salt and lemon juice for a while.
- In the meantime, dice the bacon and sauté in vegetable oil and butter 2 - 3 minutes.
- Now cover the fish with flour on both sides and addto the bacon. Sauté for another 5 - 10 minutes.
- When finished, take the fish out, sprinkle with thebacon and leave aside, but keep warm.
- Wash and slice the champignons and sauté in the same pan that you used for the bacon and fish.
- After a couple of minutes, add the prawns and just before you are finished, add the dill and stir.
- Spread the champignons and prawns over the fish andserve with roast or boiled potatoes, vegetables and/or a mixed salad.
