Sunday, 26 September 2010

Parmesan Crusted Plaice and Salad

A Jamie Oliver Recipe from App Store
Made this in London

For 2 people

4 x 100g plaice fillets skinned (mine weren't skinned but I can see the benefit) for how to skin fish look up youtube or get fishmonger to do it. you will need a sharp and thinnish knife.

1 med avocado ( I used two)
100g watercress
1 punnet cress (I used rocket)
1 lemon
half a fresh red chilli
2 tablespoons plain flour
1 medium egg (this was touch and go, might need two)
50g parmesan cheese ( i think we used half one of those blocks of parmesan)
salt and pepper
extra virgin olive oil

pre heat oven to a low setting, warm plates if you want.

Stone and peel avocado , this is how: first cut into avocado lengthwise until you can feel stone, and roll knife all the way around the fruit, then do the same thing lengthwise so that you have quarters segmented. Hold the fruit and twist like taking a top off a jar. and the flesh should come away from the stone. Throw away stone and hold the skin and peel off flesh, should come away easily. Flesh is a bit soft but you should be able to chop it into bite size pieces.

Put avocado pieces into a bowl
Take stalks off watercress and add to bowl also put in snipped cress or rocket.

Make the vinaigrette:
Finely grate the zest of the lemon into a small bowl then squeeze lemon juice into same bowl. Add three times as much extra virgin olive oil and season with salt and pepper- put to one side.

De-seed and finely chop chilli

Coating the Plaice, Ideally you need three plates one of which should hold a lightly whisked egg (bowl?)

First plate put flour with salt and pepper
Second plate put whisked egg
Third plate grated parmesan

get a frying pan with a bit of oil hot.
Place the fish fillets on the plate with the flour and turn so that they are coated with flour, then dip the fillets into the egg and then into the cheese so that they now have a cheese coating. I find it easiest to put them straight into the frying pan.

They dont need much cooking, fry until golden brown underneath and then turn over add the chopped chilli for the last minute. Toss the salad in the dressing and serve with the fish.

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