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
- 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
- Wheat (Gluten)
- 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.
- 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.
- 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.
- Warm your pea puree in a small saucepan or alternatively in the microwave.
- 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