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Crumbed plaice with green mash
Easy
45 Minutes
Serves : 4
Rich Source of Protein
Galton Blackiston's twist on fish 'n' chips is as delicious as it is visually appealing; a vibrant green mash made with fresh parsley to compliment crispy breadcrumbed plaice fillets. You could serve with a tangy homemade tartare sauce and lemon wedges for a simple seafood supper.
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Ingredients

  • Crumbed plaice
  • 4 plaice fillets, skinned
  • 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 potatoes, 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

    • 450g of potatoes, peeled and chopped
    • 1 pinch of salt
  • 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
    • 75ml of milk
    • 40g of butter
    • 15g of flat-leaf parsley
  • 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
    • 75g of plain flour, seasoned
    • 2 eggs
    • 50ml of milk
    • 175g of breadcrumbs, fine
  • 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
    • 4 plaice fillets, skinned
  • 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
    • 2 tbsp of sunflower oil
    • 1 knob of butter
    • 1 pinch of salt
    • 1 pinch of pepper
  • 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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