Crumbly Plaice with Green Mash

Instructions
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
With thanks to GreatBritishChefs.com
Ingredients
- Crumbly Plaice
4 plaice fillets, skinned
75g plain flour, seasoned
2 eggs, beaten
50ml milk
175g breadcrumbs, fine
2 tbsp sunflower oil
1 pinch of salt and pepper
1 knob of butterGreen Mash
450g potatoes, peeled and chopped
75ml milk
40g butter
15g flat-leaf parsley
1 pinch of salt
Publication Date: January 28, 2015
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