A super simple, yet delicious dish is carrot puree with plaice fillets. Simply delicious!
Preparation
1 Boil the potatoes 20 minutes in salted water until done. Drain and put aside.
2 Melt 1 lump of butter in a big frying pan on medium heat and fry the union and carrot 2-3 minutes. Add water until the veggies are just under and add the dried juniper berries. Let it boil on lower heat for 8-10 minutes until done.
3 Take the berries out of the carrot and unions and put the vegetables through a sieve. Drain well and put aside.
4 Season the plaice fillets with salt and pepper, and heat the clarified butter in a frying pan. Fry the plaice 3-4 minutes on each side until golden.
5 Put the potatoes in a pan with the mustard, other lump of butter and the heated milk, and mash well. Add the carrot and unions and stir with a spoon so there texture of the carrot remains in the mash.
6 Divide the mash over four plates, put a plaice fillet on each portion and serve with a little extra butter from the fish pan.
