Stuffed plaice with pea and mint Quark and crush

Healthy1

Stuffed plaice with pea and mint Quark and crush
 
Serves: 4
Ingredients
  • 4 large plaice or sole filets, skinned
  • 2 medium slices wholemeal bread, crustless
  • sprig or two fresh parsley
  • zest of a lemon and 2 tbsp lemon juice
  • 30g Lake District Dairy Co. Original Quark
  • new potatoes to serve
  • For the pea and mint crush
  • 4 spring onions, trimmed and chopped
  • 225g frozen peas
  • 150 ml vegetable stock
  • 100g Lake District Dairy Co. Original Quark
  • 30g fresh mint
  • salt and freshly ground pepper
Method
  1. Open out the fish fillets on a board and cut each in half lengthways.
  2. Place the bread, parsley, lemon zest and juice, and Quark in a food processor and whizz into a stuffing.
  3. Heap 1 tbsp of this at the wide end of the fillet and roll to make eight parcels secured cocktail sticks.
  4. For the pea crush, put the spring onions, peas, mint and stock in a frying pan, bring to the boil, then lay the plaice rolls on top.
  5. Cover pan and cook on a gentle heat for 8-10 mins, until the fish flakes easily.
  6. Transfer fish onto a warm plate and remove cocktail sticks.
  7. Drain vegetable mixture and return to the pan.
  8. Add the Quark and use a stick blender or fork to crush the mixture into a rough puree. Gently reheat until hot and season.
  9. Arrange puree in the middle of four warm plates with the fish on top.
  10. Serve with new potatoes.

 

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