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Plaice steak, buttered mash and summer veg

Plaice steak, buttered mash and summer veg
Prepare
less than 30 mins
Cook
no cooking required
Serve
Serves 2

Creamy garlic mash and buttery summer vegetables are the perfect accompaniments to Matt Tebbutt’s plaice steaks.

By Matt Tebbutt

From Saturday Kitchen

Shopping list

Ingredients

For the summer veg

Method

  1. Put the butter, milk, cream, bay leaf, garlic and thyme into a medium saucepan over a low heat. Allow to infuse for 30 minutes.

  2. Heat up the mashed potato and add the hot cream mix. Beat together and push through a sieve to make smooth. Serve as a very loose purée.

  3. To make the summer vegetables, cook the vegetables in the butter in a sauté pan for 2–3 minutes over medium heat, add the aromatics and stock, and cook for a further 3–4 minutes.

  4. Heat a frying pan and dust the fish in seasoned flour. Cook the fish for 8–10 minutes, then finish with lemon juice. Serve with the mash and vegetables.