Fillet of plaice

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