10 pcs of breaded flounder
800 g small unpeeled potatoes
1 bunch of radishes
2 red onions
7 sticks of celery
½ bunch of dill
½ bunch of coriander
the peel of one unsprayed lemon
the juice of one lemon
1 tbsp Dijonnaise
100 ml olive oil
100 ml capers
possibly one lime for decoration
salt and pepper
4 fennel bulbs
the juice of one unsprayed lemon
2 tbsp nigella seeds
100 ml chopped broadleaf parsley
Place the frozen flounder on a baking sheet with baking paper and cook in the oven following the instructions on the packet.
Wash the potatoes and boil in water with 1½ tablespoons of salt for approx. 10-15 minutes (until they are firm, but still have bite). Drain the water from the potatoes and allow to cool.
Wash the celery and the radishes. Slice the celery into long strips with a potato peeler and thinly slice the radishes. Cut the red onion into thin boats and roughly chop the herbs.
Squeeze the juice of one lemon into a bowl and mix well with one tablespoon of Dijonnaise. Then add the oil while stirring vigorously. Season to taste with freshly ground pepper and a little salt. Turn the cold potatoes in the dressing with the other ingredients.
Wash the fennel and cut into thin slices. Turn with the lemon and nigella seeds.
Serve the flounder with the potato salad and fennel salad. Garnish, if desired, with a little dill and lime.