Golden Crumbed Plaice with Wild Garlic Yogurt & Mash Recipe | Abel & Cole
Golden Crumbed Plaice with Wild Garlic Yogurt & Mash
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Prep: 20 mins
Cook: 20 mins
Delicate plaice fillets get a crispy breadcrumb coating and are cooked in a hot pan till golden. Served with mountains of buttery kale studded mash, and a tangy wild garlic and lemon yogurt sauce.
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854 kcal
(per portion)
Ingredients you'll need
  • 500g potatoes
  • 1 lemon
  • A handful of wild garlic
  • 150g Greek style yogurt
  • 200g kale
  • 1 garlic clove
  • 50g breadcrumbs
  • 30g flour
  • 1 egg
  • 2 plaice fillets
  • 45g butter
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 2 tbsp olive oil
Step by step this way
  • 1.

    Scrub and peel the potatoes. Chop them into bite-size pieces and slide into a pan. Cover the potatoes with boiling water and sprinkle in a good pinch of salt. Set the pan over a medium heat and return to the boil, then reduce to a simmer and cook for 15-20 mins, till tender.

  • 2.

    Meanwhile, grate the lemon zest into a small bowl. Shred the wild garlic leaves into small pieces. Add the wild garlic to the bowl and stir in the yogurt and a pinch of salt and pepper till well combined. Set aside.

  • 3.

    Trim any woody stalks from the kale. Finely shred the leaves. Peel the garlic clove and crush or finely chop it. Set both aside, keeping them separate.

  • 4.

    Scatter the breadcrumbs onto a large plate. Sprinkle 2 tbsp of the flour onto a separate plate and season with salt and pepper. Crack the egg onto a third plate and beat with a fork.

  • 5.

    Dip the plaice fillets into the flour, then the egg and then the breadcrumbs, turning at each stage to make sure they’re well coated.

  • 6.

    When the potatoes are nearly tender, tip the shredded kale into the water. Simmer for a further 2-3 mins, till the leaves are wilted. Drain the potatoes and the greens. Allow to steam dry for 1 min, then tip back into the pan.

  • 7.

    Add the butter and crushed garlic to the pan, along with a little salt and pepper. Mash together well, then cover the pan and keep warm.

  • 8.

    Pour 2 tbsp oil into a large frying pan and warm to a medium-high heat. When the pan is hot, carefully lay in the breaded plaice fillets. Fry for 3 mins on each side, till the breadcrumbs are golden brown.

  • 9.

    Pile the mash onto plates and serve with golden fillets of plaice, the wild garlic yogurt and wedges of the lemon.

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