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Meat and poultry
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Pickling
Chef tricks

Crumbed plaice with green mash

by
Galton Blackiston
Crumbed plaice with green mash

PT45M

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Ingredients

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Metric

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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

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Equipment

  • Blender

Method

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1
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
2
Mash the potatoes until smooth, using a sieve or potato masher
3
In a separate pan, heat the milk and butter together. Once the butter has melted, add the parsley leaves
4
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
5
Cover with cling film and keep in a warm place until ready to reheat and serve
6
Preheat the oven to 200°C/gas mark 6
7
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
8
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
9
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
10
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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Galton Blackiston
Galton Blackiston

There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.

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