For the vegetable-fish pan, sprinkle the plaice fillets with lemon juice, let stand for 15 minutes and salt. Fry fish briefly on both sides in hot margarine, set aside.
Clean and wash vegetables. Cut carrots and spring onions into fine strips, mushrooms into slices. Heat oil in a pan, steam vegetables in it for 5 minutes. Finely chop tarragon.
Mix créme fraiche with brandy, season with salt and pepper, mix into the vegetables, place fish fillets on top and heat.
Serve the vegetable-fish pan garnished with tarragon with parsley potatoes.
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