Plaice with olive oil mash
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Ingredients
900g potatoes — half to be kept aside as leftoversÂ
50ml milk
3 tbsp good quality olive oil
1 garlic clove, crushed
4 fillets of plaice
juice of ½ lemon
knob of butter
green leaves for four
1 tbsp salad dressing
handful of almonds, toasted
Method
Put the potatoes on to boil in lightly salted water. Drain when cooked-through. Set half aside for tomorrow. Mash the milk and olive oil into tonight’s potatoes.
Season, especially with black pepper, and continue to mash until smooth. Add a little more milk, if necessary.
Heat a griddle pan and melt butter. Fry the garlic, then set it aside. Season the fish and place on the pan, skin-side down, for two minutes, or until the skin is crisp.
Turn- over and griddle the other side for about two more minutes, until the fish is cooked-through. Add the lemon juice to the pan. Toss the leaves in the dressing and sprinkle with the almonds.
Serve the fish on a scoop of mash. Pour any juices from the pan over the fish. Serve the salad on the side.
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