1 piece of rye bread with butter
1 plaice fillet
2 tbsp of red seaweed-caviar salad (consult the recipe under "Millenium")
6 pieces of asparagus (fresh or tinned), about 2 cm long
1 tsp finely chopped parsley
1 slice of lime

Place the plaice on the buttered bread. Arrange the red seaweedcaviar salad in a line along the fish. Cut the slice of the lime halfway trough, place it in the middle of the fillet. Dip the pieces of asparagus in the finely chopped parsley and place them on each side of the slice of lime.

Fried Plaice

Bread the plaice fillet in three turns in the following order: flour, egg and breadcrumbs; remember to beat it well, so the breading stays on. Fry the plaice fillet in oil / deep fat or butter, until it's goldenbrown and crispy. Let it drip off on a piece of kitchenroll.