Fri, 30 March 2018
Joe’s fillet of plaice, with lemon, caper, sun flushed tomatoes and olive butter, crushed minted potato.
For the Potatoes
300g baby potatoes cut in half
100g fresh mint chopped
100 g butter
For the Place
300g of Place fillets, cut lengthways, skin removed (you will have 4 pieces of place)
150g butter
½ lemon
50g flour seasoned with a pinch of salt and 10g paprika
10g mini capers
10g of chopped sun flushed tomato
10g chopped olives
10g chopped fresh dill
1. Place potatoes into boiling seasoned water and cook until fork tender, drain and dry out for 30 seconds over heat, add 100 butter and chopped mints and crush with a fork, keep warm.
2. Heat a pan to moderate heat, add half the butter and let melt, dredge fish through seasoned flour and paprika mix and add to pan (ensure excess flour is removed from fish)
3. Cook for 1-2 minutes either side ensuring to season with salt and pepper and some lemon juice and remove and keep warm
4. Add remaining butter to pan, now add the capers, olives and tomatoes, season with lemon juice and fresh dill.
5. Divide potatoes between two plates, place two pieces of fish on top and finish with the flavoured butter form the pan. Enjoy
