- Prepare the plaice by opening out the fillets on a board and cut each in half (length ways).
- Place the bread, parsley, lemon zest and juice in a food processor and whizz to make a stuffing.
- 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.
- 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.
- 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.
- 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.
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Light, healthy and full of zest. Ideal for a warming evening meal
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
Time: 10 minutes Serves: 4 Nutrition: n/a