Plaice with herb and mustard sauce, crispy potato sticks and asparagus vegetables
For the sauce, rinse the chervil, dill and parsley and spin dry. Pluck the leaves from the stems. Chop finely. Mustard. Stir the stock, wine and eggs in a whisking kettle. Then beat over hot (but not too boiling) water bath in 4-5 min. until creamy-thick. Stir the olive oil drop by drop into the whipped sauce with a whisk. Season the sauce with a little salt and cayenne pepper, set aside and keep warm. Before serving, add the culinary herbs.
Clean the plaice under cold running water, pat dry and season both sides with salt and pepper. Turn the plaice in the cornmeal to the other side, pat lightly. Heat butter and oil in a large frying pan. Fry plaice in 2 batches over medium heat for 2 minutes on both sides until golden brown and place on a baking sheet lined with aluminum foil. Bake in heated oven at 200 °C (gas 3. convection oven 180 °C ) on the 2nd rack from the bottom for 5 minutes. Serve the plaice with the sauce.
Crispy potato sticks
1. rinse the potatoes well, pat dry and cut lengthwise into 1-2 mm thin slices. Cut the slices lengthwise into 1-2 mm wide sticks. Soak the potato sticks again well, drain and pat dry well with a kitchen towel.
Heat the oil in a saucepan and fry the potato sticks in it.