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Plaice fried with bacon on colorful potato salad for four:

For the plaice:
4 fish with the heads removed
Juice of 1 lemon
200 g diced fatty bacon
1 additional lemon
150 g flour
1/8 liter oil

For the potato salad:
400 g potatoes (boiled in their skins)
1/2 small cucumber
4 tbsp. diced shallots
4 tbsp. diced, peeled tomatoes
2 heaping tbsp. crisp fried diced bacon
2 sour pickles
3 tbsp wine vinegar
1/2 liter fish broth
2 tbsp olive oil
3 tbsp chopped flat-leafed parsley
1 pinch ground saffron
a little corn starch
sugar, salt and freshly ground pepper to taste

To prepare the potato salad:
Cut the boiled, peeled potatoes into small cubes and put aside. Peel the cucumber and the pickles and cut into small cubes. Simmer for 10 minutes in the fish broth together with the shallots, saffron, wine vinegar, sugar, salt and pepper.

Bind this sauce with a little corn starch dissolved in cold water and pour it over the cubed potatoes. Allow to cool. Stir in the crisp bacon, tomato cubes, parsley and olive oil. Season with salt and pepper, and add more vinegar and sugar to taste.

To prepare the plaice:
Clean and rinse the fish and sprinkle with lemon juice. Then sprinkle with salt and dip into flour. Shake the fish to remove excess flour.

Fry the diced bacon in a heavy frying pan. Remove the bacon, add the oil to the pan and fry the plaice until it is browned on both sides. Add the bacon and baste the fish.

To serve:
Cover the plaice with bacon cubes and two slices of lemon and garnish with parsley.

Bildunterschrift: Großansicht des Bildes mit der Bildunterschrift: