Steamed Cornish Plaice Fillets, Crushed Potatoes, Broccoli & Tarragon Sauce

Steamed Cornish Plaice Fillets, Crushed Potatoes, Broccoli & Tarragon Sauce

Delicately flavoured Cornish fillets luxuriating in a toothsome sauce

  • Dish Type: Main
  • Preparation time: 5 mins
  • Cooking time: 25 mins
  • Difficulty: Easy
  • Cuisine type: British

Ingredients

  • 2 x Fresh Cornish Plaice, Filleted & Skinned
  • 500g New Potatoes
  • 160g Locally Sourced Broccoli Florets
  • 150g Tangy Tarragon Sauce

Allergens

  • Fish
  • Milk
  • Sulphites

Method

  1. Wash and cut the New Potatoes into bite sized pieces and cook gently in a pan of boiling salted water until tender. Drain and, while still warm, add 15g butter or a tbsp. of olive oil. Stir in well with some additional salt and pepper as required until the potatoes start to crush together.
  2. Cook the Broccoli until tender, either by boiling in a pan of salted water, or by steaming for a few minutes.
  3. Fold your fillets of Plaice and pop them into a steamer, or poach gently in either water or fish stock, perhaps with some white wine, for about 3 – 5 minutes.
  4. To heat the Tarragon Sauce, place into a small saucepan and gently bring to the boil.
  5. To serve – arrange your crushed potatoes onto the plates placing the broccoli and plaice fillets nicely alongside. Spoon the sauce over and around the fish.

Nutrition per serving

  • Per Serving 581cal / 2427kj
  • Fat 28.0g
  • Saturates 15.9g
  • Carbs 42.9g
  • Sugars 5.8g
  • Protein 35.3g
  • Salt 1.04g