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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-leaf parsley

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 4-5 minutes. Serve immediately with the reheated green mash




























 



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