Fresh Fish
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Recipes
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Crumbed Plaice with Green Mash
SERVES 4
TIME 45 MINUTES
DIFFICULTY = EASY
SHOPPING LIST
4 x 400g plaice fillets, skinned BUY ONLINE
75g of plain flour, seasoned
2 eggs, beaten
50ml of milk
175g of breadcrumbs, fine
1 knob of butter
2 tbsp of sunflower oil
1 pinch of salt
1 pinch of pepper
Green mash
450g of potato, peeled and chopped
75ml of milk
40g of butter
15g of flat-
1 pinch of salt
Method
In a large saucepan, cover the potatoes in cold water, add a little salt and then bring to the boil. Cover and cook until the potatoes are soft, drain in a colander
Mash the potatoes until smooth, using a sieve or potato masher
In a separate pan, heat the milk and butter together. Once the butter has melted, add the parsley leaves
Transfer the milk, butter and parsley into a blender and blitz for a couple of minutes. Add to the mash and mix through until the mash is a vibrant green colour
Cover with cling film and keep in a warm place until ready to reheat and serve
Preheat the oven to 200°C/gas mark 6
Prepare 3 separate bowls for crumbing. Place the seasoned flour into the first bowl, the egg wash into the next, add the breadcrumbs to the third
Dip a plaice fillet into the flour, pat off the excess. Dip into the egg wash and then finally into the breadcrumbs until evenly coated. Place the crumbed fish on a tray and repeat the process for each fillet
Place a frying pan over a medium heat. Add the oil, followed by a knob of butter. Fry the fillets until lightly coloured on both sides, seasoning as you go. Do not overcrowd the frying pan
Remove and place onto a metal tray, lightly season again and cook in the preheated oven for 4-
01261 861204
Downies Fish 40 Low Shore Whitehills Aberdeenshire AB45 2NN T : 01261 861204 E : info@downiefish.co.uk
