Plaice poached in butter with leeks, and parsley and mustard mash

Plaice poached in butter with leeks, and parsley and mustard mash

By
From
Fish Kitchen
Serves
4
Photographer
David Loftus

Poached on the bone, plaice is great. Poached in butter, it’s even better! This is a fish that is prone to drying, but the butter keeps the flesh deliciously moist. Lemon sole and brill similarly benefit from being cooked this way.

Ingredients

Quantity Ingredient
2 plaice, fins trimmed, head removed and split down the centre bone
500g salted butter
2 bay leaves
3 garlic cloves, peeled and crushed
1 large thyme sprig
8 small leeks, outer leaves removed and cut across in half
or 12 baby leeks, trimmed
cornish sea salt
freshly ground black pepper

Parsley and mustard mash

Quantity Ingredient
3 large baking potatoes
150ml whole milk
4 tablespoons flat-leaf parsley, chopped
1-2 tablespoons english mustard, to taste

To serve

Quantity Ingredient
lemon wedges

Method

  1. Heat your oven to 220°C. For the mash, put the potatoes on an oven tray and bake for 1 hour or until tender.
  2. Put the butter, bay leaves, garlic and thyme in a pan and warm over a low heat until the butter has melted. Add the leeks and cook until the butter starts to turn golden, then remove from the heat and leave to cool.
  3. Once cooled, strain off most of the butter into a roasting tin large enough to hold the plaice. Transfer the leeks to a tray, ready to warm through to serve. Reserve the rest of the butter.
  4. When the potatoes are cooked, set aside until cool enough to handle. Lower the oven setting to 180°C.
  5. For the mash, bring the milk to a simmer in a pan and remove from the heat. Cut the potatoes in half, scoop out the flesh and pass through a potato ricer into a bowl, or mash with a potato masher. Fold in the milk and then add enough of the reserved poaching butter to give a soft mash. Add the chopped parsley and mustard and season with salt and pepper to taste.
  6. To cook the fish, bring the butter in the roasting tin to a simmer. Carefully add the fish and cook in the oven for about 12 minutes. Meanwhile, warm the mash and leeks.
  7. To check the fish is done, carefully lift a piece out of the butter and insert a small knife at the thickest point, hold it there for 5 seconds and then place it against the back of your wrist; it should feel warm, not cold or hot.
  8. Scoop the mash onto warm plates and add the leeks. Carefully lift the plaice onto the plates, spoon over some of the butter and season with a little salt. Serve at once, with lemon wedges.
Tags:
seafood
fish
Kitchen
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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