Crunchy mustard plaice & potato salad
200g Charlotte potatoes, cut into bitesize pieces
1 sweetcorn cob, kernels cut away
160g frozen peas
1 tbsp wholegrain mustard
50g fresh white breadcrumbs
2 plaice fillets, from the fish counter, skinned
2 tsp plain flour, seasoned
3 tbsp fat free strained Greek yogurt
1 tbsp olive oil, plus 1 tsp
1 lemon, zest and half the juice, the rest cut into wedges
2 tbsp snipped chives
1. Boil the potatoes for 7 minutes, then add the corn kernels. Bring back to the boil and cook for 3 minutes or until both are just tender. Add the peas, bring to the boil for 1 minute then drain and set aside.
2. Rub 2 tsp mustard through the breadcrumbs until even. Dust the fish in the seasoned flour, then brush with the yogurt. Press each fillet into the crumbs to coat. Heat 1 tbsp oil in a heavy-based frying pan and fry the fish for 3 minutes on each side, or until golden and crisp, pressing the fish down now and again with a fish slice.
3. Stir the remaining mustard, 1 tsp oil, lemon zest and 1 tbsp juice into the warm potatoes, corn and peas. Season then serve with the fish, chives and a wedge of lemon.
Cook’s tipFor fresh breadcrumbs process a slice or 2 of crustless bread or pick up a bag of Cooks’ Ingredients Soft White Breadcrumbs.
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