Plaice steak, buttered mash and summer veg
Creamy garlic mash and buttery summer vegetables are the perfect accompaniments to Matt Tebbutt’s plaice steaks.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
- 200g/7oz unsalted butter
- 150ml/¼ pt whole milk
- 150ml/¼ pt double cream
- 1 bay leaf
- 1 garlic clove, smashed
- few fresh thyme sprigs
- 500g/1lb 2oz mashed potato, bought or home-made
- 2 plaice steaks (300g/10½oz each), on the bone
- 50g/1¾oz plain flour
- ½ lemon
For the summer veg
- 4 baby courgettes
- 200g/7oz fresh peas
- 100²µ/3½´Ç³ú broad beans, double podded
- ½ cucumber, diced
- 6 radishes
- 30g/1oz unsalted butter
- 200³¾±ô/â…Ëð³Ù chicken stock
- 1 bay leaf
- small bunch fresh thyme
- 2 tbsp chervil, chopped
- 1 Little Gem lettuce, leaves separated
Method
Put the butter, milk, cream, bay leaf, garlic and thyme into a medium saucepan over a low heat. Allow to infuse for 30 minutes.
Heat up the mashed potato and add the hot cream mix. Beat together and push through a sieve to make smooth. Serve as a very loose purée.
To make the summer vegetables, cook the vegetables in the butter in a sauté pan for 2–3 minutes over medium heat, add the aromatics and stock, and cook for a further 3–4 minutes.
Heat a frying pan and dust the fish in seasoned flour. Cook the fish for 8–10 minutes, then finish with lemon juice. Serve with the mash and vegetables.
