Fried plaice with spring rasp of corn and asparagus

Ingredients for Fried plaice with spring rasp of corn and asparagus

Instructions for Fried plaice with spring rasp of corn and asparagus

To prepare the Fried plaice with spring rasp of corn and asparagus recipe, please follow these instructions:

Plaice: Turn the plaice into flour, season with salt and pepper. Stir the plaice in half butter and half oil. Step for approx. 2 min. On each page depending on size.

Forårsragout:
Cut the majors in the tern and asparagus (preferably green) slant into smaller pieces. Stir it all in a little oil in a pan for approx. 2 min. Add cream and cook to a creamy consistency. Season with salt and pepper. Possibly. Little garlic.

Serve the dish with new little potatoes.