Our recipes

Ingredients

• 320 g femeg crispy plaice with filling (horseradish or truffle white wine cream)
• 375 g floury potatoes
• 40 g butter
• 50 ml milk
• 1/4 tsp salt
• nutmeg fresh, grated
• parsley

Preparation

Peel the potatoes, quarter them and put them in a pot with enough salted water. Bring the water to a boil and cook the potatoes over medium heat for about 20 minutes. Drain the finished potatoes. Add the butter to the potatoes and mash with a potato masher. Meanwhile, gradually add the warm milk until the desired consistency is reached. In the meantime, place the frozen crispy patties in a pan with hot fat and fry over medium heat for about 10-12 minutes until golden brown. Season the mashed potatoes with nutmeg and salt and serve with parsley and the crispy plaice.