The green mash in this fun teatime staple will fascinate both kids and adults
- 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
Details:
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Author: Galton Blackiston via Great British Chefs
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Prep time:
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Cook time:
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Total time:
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Serves: 4
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 butter
Green Mash
- 450g potatoes, peeled and chopped
- 75ml milk
- 40g butter
- 15g flat-leaf parsley
- 1 pinch of salt