Pan Fried Fish With Bacon And Shrimp With Potato Salad - cooking recipe

Ingredients

1 kg potatoes, peeled
200 ml vegetable stock
4 tbsp white wine vinegar
1/2 tsp salt
6 tbsp lemon juice
3 None medium onions, peeled and finely diced
50 g mayonnaise
200 g full-fat yogurt
300 g radishes, sliced
125 g smoked streaky bacon, diced
8 None plaice fillets
100 g plain flour
80 g butter
150 g cooked and peeled prawns
4 sprigs fresh dill, little reserved for garnish, remainder finely chopped
None None Lemon wedges, for garnish

Preparation

Cook the potatoes in boiling salted water for 20 mins. Drain, refresh with cold water and slice.
Place the stock, vinegar, 2 tbsp lemon juice and one-third of the onions in a saucepan, season and bring to a boil. Pour over the potatoes and allow to stand for 30 mins.
In a bowl, mix the mayonnaise and yogurt and season with salt and black pepper. Fold into the potatoes along with the radishes. Allow to stand for at least 30 mins.
For the relish, heat a frying pan and saute the bacon until crispy. Add the remaining onions and saute until softened. Remove from the heat and keep warm. Stir the shrimp into the bacon and onion mixture.
For the fish, put the oven on very low heat. Sprinkle the fish with 4 tbsp lemon juice and season with salt and black pepper. Roll in the flour and tap off the excess. Melt 1 1/2 tbsp butter in each of 2 frying pans. Pan-fry 2 fillets in each pan until golden brown on both sides. Place on a baking tray and put in the oven to keep warm. Repeat with the remaining butter and fish.
Arrange the fish on serving plates and top with the shrimp mixture. Sprinkle with chopped dill and garnish with dill sprigs and lemon wedges. Serve with the potato salad.