Polenta Crusted Plaice With Tartare Sauce
- Spring
- Family Meals
This Polenta Crusted Plaice is the perfect seafood supper and sure to be a family favourite at dinner time!
Ingredients
10 tbsp polenta
Zest of 1 lemon
2 tsp finely chopped thyme
2 tsp finely chopped dill
1 tbsp parmesan cheese, finely grated
2 eggs, beaten
2 tbsp cornflour
4 plaice fillets, about 150g-200g each
2 tbsp olive oil
6 medium gherkins
225g (8oz) Yeo Valley Creme Fraiche
2 tbsp chopped parsley
2 tbsp chopped dill
1 lemon
Method
1. To prepare the tartare sauce, finely chop the gherkins and stir into the creme fraiche with the parsley and dill. Add a few drops of lemon juice to taste and then mix well.
2. In a shallow bowl mix together the polenta, lemon zest, herbs and parmesan, pour the beaten egg into a separate small clean bowl, and place the cornflour on a plate. Coat the plaice fillets in the cornflour, then the beaten egg and finally the polenta, pressing it well onto the fish.
3. Heat the oil in a frying pan. Cook the fish in batches for 5-6 minutes on each side until the polenta crust is golden and the fish is cooked through. Serve the fish with the tartare sauce, lemon wedges, and some salad.
In this recipe...
Crème Fraîche
5
Crème Fraîche
5
Crème Fraîche
5
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