Crunchy mustard plaice & potato salad

  • Preparation time: 10 minutes
  • Cooking time: 15 minutes
  • Total time: 25 minutes 25 minutes
  • Serves:2


    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.  

    Source: Read Full Article