1 flatfish, 100g prawns, 100g clam meat, 280g potatoes, lemon juice, onion, cream, olive oil, garlic, salt, mustard, basil, dill, coriander, white wine

RECIPE

1. Skin the flatfish, slice it into long pieces 1.5cm wide, put them in the seasoning gravy made from the garlic, lemon juice, dill, coriander together with cleaned prawns and clam meat to pickle for 1-2 hours, then take them out and drain off the gravy.
2. Saute the onion shreds, put in the spice, mustard, salt, cream, white wine, when boiling, put in the flatfish slices, clam meat, stew them for 6-8 minutes, then take out the seafood's and place them in a dish, continue to braise the soup to concentrate it, then pour it on the seafood's.
3. Mix the done potato slices, onion shreds and salt up, then squeeze the mixture into round cakes, saute them in olive oil until they look golden in both sides, then place them in the outer part of the dish, served together with the seafood's.