Why plaice with smashed potatoes is a good choice
This recipe is great because it uses simple cooking techniques to get the best flavour from the fish. Making plaice with smashed potatoes allows you to have a mix of textures. It is a quick meal that does not require many ingredients or complicated tools. Most of the work happens on the hob which keeps the process very straightforward.
How to get plaice with smashed potatoes ready
Boil potatoes: Boil the potatoes in a large saucepan of salted water until they are tender. Drain the water and let them steam dry for a minute. Use a potato masher to lightly crush each potato. They should stay in one piece but be flattened.
Fry potatoes: Heat a large frying pan with a little olive oil over medium heat. Place the crushed potatoes in the pan and cook until the bottoms are golden. Flip them over carefully to crisp the other side. Remove them from the pan and keep them warm.
Cook fish: Season the fish fillets with salt and pepper on both sides. Add the butter to the same frying pan and let it melt. Place the fillets in the pan and fry for two minutes on each side until the flesh is opaque.
Serve food: Squeeze some fresh lemon juice over the fish and sprinkle with chopped parsley. Plate the fish with the potatoes side by side for a clean look. Pour any remaining lemon butter from the pan over the fish before serving immediately.
Tips to make plaice with smashed potatoes even better
Use waxy potatoes for this dish because they hold their shape better when you crush them. You should make sure the frying pan is hot before adding the fish to get a good sear on the outside. If you want more flavour you can add a clove of garlic to the butter while frying. Fresh plaice with smashed potatoes tastes best when the fish is cooked just until it flakes easily with a fork.
Do not overcrowd the pan when frying the potatoes or they might steam instead of becoming crispy. You can substitute the parsley with fresh dill or chives if you prefer those herbs with white fish. Always dry the fish fillets with a paper towel before seasoning to help them brown properly in the pan.
You may also like
confit pork cheeks,
cod stir-fry or
langoustines steamed in white wine.
