Plaice Masterclass – Parsley Crusted Fish, Goujons, Plaice Meunière
Three great plaice recipes! Parsley Crusted Fish, Goujons and Plaice Meunière.
Parsley Crusted and Meuniere - 1. Goujons - 6-8
Ingredients
Parsley Crusted Fish
- 1 large bunch of parsley
- 25g Parmesan
- 25g panko breadcrumbs
- 1 bag watercress
- 1 lemon, zest only
- 20g full fat cream cheese
- 1 large plaice fillet
- 50g butter
To serve:
- watercress
- lemon wedges
Goujons
- 1 plaice fillet, cut into strips
- eggs, beaten for pane
- 50g plain flour
- 100g panko breadcrumbs
- Salt and pepper
Plaice meunière
- 1 large plaice fillet
- salt and pepper
- 1 tbsp vegetable oil
- 100g butter
- 1 lemon, juice only
- 1 small bunch of flat leaf parsley, chopped
- lemon wedge
Method
Parsley crusted fish
- Place the parsley, Parmesan, breadcrumbs, watercress, lemon and cream cheese into a food processor and blitz until smooth.
- Put the mix between 2 layers of greaseproof paper, roll out to 3 mm thick and chill.
- Preheat the oven to 200°C
- Butter a tray and pop the fish on top. Cut the parsley crust to the same size as the fish, pop on top of the fish, brush with butter, and cook in the oven for 5-6 mins.
- Brush again with butter and serve on a plate with a garnish of watercress and a lemon wedge.
Goujons
- Preheat a deep fat fryer to 170°C.
- Coat the fillets in seasoned flour, egg and panko, deep fry for 1 min until golden brown. Drain and season.
Plaice meunière
- Heat a large non-stick pan, add the oil and cook the fish for 2 mins until golden. Flip over and repeat, then pop onto a warm plate.
- In the same pan, add the butter and cook until nut brown. Add the lemon juice and parsley, then spoon over the fish. Garnish with a lemon wedge and watercress.
Ingredients
Parsley Crusted Fish
- 1 large bunch of parsley
- 25g Parmesan
- 25g panko breadcrumbs
- 1 bag watercress
- 1 lemon, zest only
- 20g full fat cream cheese
- 1 large plaice fillet
- 50g butter
To serve:
- watercress
- lemon wedges
Goujons
- 1 plaice fillet, cut into strips
- eggs, beaten for pane
- 50g plain flour
- 100g panko breadcrumbs
- Salt and pepper
Plaice meunière
- 1 large plaice fillet
- salt and pepper
- 1 tbsp vegetable oil
- 100g butter
- 1 lemon, juice only
- 1 small bunch of flat leaf parsley, chopped
- lemon wedge
Method
Parsley crusted fish
- Place the parsley, Parmesan, breadcrumbs, watercress, lemon and cream cheese into a food processor and blitz until smooth.
- Put the mix between 2 layers of greaseproof paper, roll out to 3 mm thick and chill.
- Preheat the oven to 200°C
- Butter a tray and pop the fish on top. Cut the parsley crust to the same size as the fish, pop on top of the fish, brush with butter, and cook in the oven for 5-6 mins.
- Brush again with butter and serve on a plate with a garnish of watercress and a lemon wedge.
Goujons
- Preheat a deep fat fryer to 170°C.
- Coat the fillets in seasoned flour, egg and panko, deep fry for 1 min until golden brown. Drain and season.
Plaice meunière
- Heat a large non-stick pan, add the oil and cook the fish for 2 mins until golden. Flip over and repeat, then pop onto a warm plate.
- In the same pan, add the butter and cook until nut brown. Add the lemon juice and parsley, then spoon over the fish. Garnish with a lemon wedge and watercress.
