Crispy-Crumbed Cornish Plaice with Parsley Mash & Pea Puree

Crispy-Crumbed Cornish Plaice with Parsley Mash & Pea Puree

a quintessentially “fish for thought” offering - fabulous, locally caught fish complimented by a snappy pea puree and Chef adam’s legendary tartare sauce - simple, yet superb.

  • Dish Type: Main
  • Preparation time: 5 mins
  • Cooking time: 20 mins
  • Difficulty: Easy / Medium
  • Cuisine type: British

Ingredients

  • 2 x 160g Portions of bread-crumbed Plaice Fillet
  • 400g Potatoes *-200g Pouch of Pea Puree
  • 100g Pouch of Tartare Sauce
  • 40g Unsalted Butter
  • 40ml Milk
  • 20g Flat Leaf Parsley

Allergens

  • Fish
  • Mustard
  • Eggs
  • Milk
  • Wheat (Gluten)

Method

  1. Peel and chop your potatoes into a saucepan, cover with water and add a little salt. Cover and cook until the potatoes are soft. Drain in a colander and mash until smooth.
  2. In a separate pan, heat the milk and butter together. Once the butter has melted, add the parsley, transfer this to a blender and blitz until smooth. Add this to the mash and mix through. Cover and keep warm until needed.
  3. Place a frying pan over a medium heat and add a little sunflower, or rapeseed oil. While warming, add a knob of butter. Fry the plaice fillets until lightly golden on both sides, seasoning them to taste.
  4. Warm your pea puree in a small saucepan or alternatively in the microwave.
  5. To serve, present the mash, pea puree and tartare sauce around the plate and present the golden plaice fillets alongside.

Nutrition per serving

  • Per 100g 137cal / 571kj
  • Fat 7.3g
  • Saturates 2.7g
  • Carbs 10.4g
  • Sugars 2.2g
  • Protein 6.5g
  • Salt 0.3g