CookingBauer XcelDinner, Fish

Stuffed plaice with pea and mint

CookingBauer XcelDinner, Fish
Stuffed plaice with pea and mint
plaice-&-mint-pea-crushweb.jpg

Method

  1. Prepare the plaice by opening out the fillets on a board and cut each in half (length ways).
  2. Place the bread, parsley, lemon zest and juice in a food processor and whizz to make a stuffing.
  3. Heap a tablespoon of stuffing at the wide end of the fillet and roll it up to make 8 neat parcels; secure with a cocktail stick.
  4. To make the pea crush, put the spring onions, peas and stock in a medium frying pan. Bring to the boil then gently lay the plaice rolls on top of the vegetable mixture. Cover the pan with a lid or baking tray and cook over a gentle heat for 8–10 mins, until the fish flakes easily.
  5. Carefully transfer the fish onto a warm plate and remove cocktail sticks. Drain the vegetable mixture, then return to the pan. Add the Lake District Dairy Co. Original Quark and use a stick blender or fork to crush the mixture in to a rough puree. Gently reheat until hot, season to taste.
  6. Arrange the pea and mint puree into the middle of 4 warm plates, then arrange the fish on top. Serve immediately with new potatoes if preferred.

Recipe from Lake District Quark.

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.

 

Tip

Light, healthy and full of zest. Ideal for a warming evening meal

Ingredients

4 large plaice or sole filets, skinned
2 medium slices wholemeal bread, crusts removed
Sprig or two fresh parsley
Zest of a lemon and 2 tbsp lemon juice
30g / 2 tbsp Quark
New potatoes to serve
Cocktail sticks
For the Pea and mint Crush:
4 spring onions, trimmed and chopped
225g frozen peas
150 ml / ¼ pint vegetable stock
100g Quark
30g / 2 tbsp fresh mint
Salt and freshly ground pepper

Notes

Time: 10 minutes
Serves: 4
Nutrition: n/a