Finkenwerder plaice with bacon and leeks

Use a fishmonger-prepared gutted and scaled plaice that fits flat in the pan. Pat thoroughly dry, drizzle with all the lemon juice and distribute salt and pepper over both sides. Trim the leeks and wash between the layers. Slice into fine rounds about 1 mm thick. Cut the bacon into small strips.

Place the bacon in a cold oval frying pan with about 42 cm usable length, heat gradually and crisp for about 8 min. Add leeks and nutmeg and stir over medium heat for 4 min until softened but still slightly firm. Lift bacon and leeks out with a slotted spoon and keep warm on a covered platter. Leave the rendered fat in the pan.

Add all the oil to the pan fat and heat over medium heat. Only now dredge the plaice in all the flour spread on a large platter, shake off excess and discard the flour remaining after raw contact. Put the pale side down, then carefully turn with wide spatulas. Allow about 10 min total, extending if necessary. The flesh must flake opaquely and reach 75 °C for 30 s near the bone without the probe touching it. Place the fish over the leeks and bacon. Lift the cooked fillets, carefully remove all bones and divide all edible flesh with all the garnish.