BREADED PLAICE WITH ASPARAGUS, NEW POTATOES AND HOLLANDAISE SAUCE

As we are now stuck at home, it can be a little difficult to find new dishes that are new and easy yet delicious!

Well, our fabulous resort head chef, Paul Green, will be sharing a range of delicious dishes on our blogs, allowing you to bring a little piece of 1887 to your own home!

Springtime signifies the arrival of one of chefs’ favourite ingredients of the year – asparagus. We all know its great health benefits and with the British season lasting only 3 months, now is a great time to get some of the green good stuff on your plate!

The other ingredients on this dish are almost secondary to this fine vegetable but are all seasonal and good for you.

Plaice, a white flatfish found in most supermarkets, coated and fried in breadcrumbs with buttery tatties

The dish is finished with a thick hollandaise sauce.

Serves 2

For the fish

4 plaice fillets

25g plain flour

1 egg beaten

150g breadcrumbs

Vegetable/sunflower oil for frying

For the garnish

10 New Potatoes 

10 asparagus spears (If you don’t have any, Broccoli will be fine) 

For the sauce

3 egg yolks

200g melted butter

1 lemon

2tbsp white wine vinegar

Salt

Method

For the Sauce and Garnish

1. Whisk the egg yolk and vinegar in a bowl sitting on top of a pan of gently simmering water until it becomes thick and doubled in size.
2. Gently trickle in the warm melted butter, constantly stirring to emulsify everything.
3. Finish with salt and a squeeze of lemon juice. Keep the sauce in a warm place- too hot and it will split, too cold and it will set.
4. Boil the potatoes in salted water.

For the Fish

1. Coat in a little flour, then egg followed by the breadcrumbs.
2. Heat a little oil in a wide enough pan and fry until golden then flip over and do the same with the other side.
3. Take the asparagus and snap off the woody ends.
4. Heat a bit of oil in a frying pan and cook for 1-2 minutes being careful not to overcook.
5. Season with a little sea salt and plate.

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