Crispy Plaice and Minted Pea Recipe!
Our plaice and minted pea recipe is served with homemade tartare sauce and a slice of lemon. Created by Head Chef CJ Barry, we had it for lunch last week and fell in love with it! Although the place is breaded and fried, the dish is light and contains fibre, protein, vitamin C and some vitamin A. As part of our QWellness programme we like to promote the concept that you do not always need to eat ‘super healthy’ for a healthier lifestyle. Balance, relaxation and happiness is key.
Be mindful though that frying is not a method of cooking that we promote for a healthier lifestyle on a regular basis! For a healthier version, you can bake the fish goujons at 220ºC/gas 7 for 10-15 minutes or until golden.
We are sharing a FREE new recipe EVERY Friday throughout the whole summer as part of our QWellness Programme. See some of our previous recipes below. We would love it if you could share this recipe on social media or amongst friends to help promote our fantastic recipes by our wonderful chefs.
- 3 medium fillets of plaice
- 2 eggs (beaten)
- 1-2 cups of pinhead breadcrumbs
- 200ml mayonaise
- 3 tbsp capers (drained/chopped)
- 3 tbsp gherkins (drained/chopped)
- 1 small shallot, (finely chopped)
- 1 bunch chopped parsley
- 400g frozen garden peas
- 1 bunch of fresh mint leaves (chopped)
- 2 shallots (chopped)
- Vegetable stock
- To make the tartare sauce, mix the mayonnaise, capers, gherkins, shallots, and parsley in a bowl.
- Fish: Trim the skirt from the plaice and cut into goujons, cutting across the grain.
- Put flour, egg wash and pinhead breadcrumbs into three separate bowls. Mix a bit of salt and pepper into the flour bowl. Put each goujon into the flour, then egg, then breadcrumbs.
- Peas: Cook the peas in a little vegetable stock and water. Gentry sauté the shallots in a pan, taking care not to burn them. Add the peas, shallots and mint to a food processor and blend. Season to taste. You can keep some peas to the side and add in whole to the mix if you prefer a rough/smooth texture.
- Fish: Deep fry goujons in hot oil for 2-3 minutes. Sit on some kitchen paper to soak up any excess oil.
- For a healthier version, you can bake the fish goujons at 220ºC/gas 7 for 10-15 minutes or until golden.
- Serve the plaice on top of the peas with a dollop of tartare sauce on top. Finish with a slice of lemon and enjoy!
Check out some of our other recipe below!