Sweet tooth: 1 p.p.
Boerske coleslaw: 2 tablespoons
Baby potatoes: 150 g p.p.
Stir-fry vegetables: 150 g p.p.
Romaine lettuce: 1 pack (500 g)
Tomato: 2 pieces
Cucumber: 1 piece
Red onion: 1 piece
Chopped parsley: for garnish
Base sauce: 1/6 container
Pepper/salt
Oil & vinegar: 2 tablespoons each
Step 1: Deep-fry the plaice fillets at 175°C until golden brown, then place them in a stainless-steel tray. Finish them in the oven for 5 minutes at 180°C and keep warm afterwards.
Step 2: Boil the baby potatoes in a large pan of salted water until tender. Drain them and toss in a pan with melted butter and chopped parsley. Season with salt and pepper to taste.
Step 3: Cook the vegetables in a pan until done. Season with salt and pepper.
Step 4: Arrange on plates and serve with remoulade sauce and coleslaw.
