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
- Open out the fish fillets on a board and cut each in half lengthways.
- Place the bread, parsley, lemon zest and juice, and Quark in a food processor and whizz into a stuffing.
- Heap 1 tbsp of this at the wide end of the fillet and roll to make eight parcels secured cocktail sticks.
- 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.
- Cover pan and cook on a gentle heat for 8-10 mins, until the fish flakes easily.
- Transfer fish onto a warm plate and remove cocktail sticks.
- Drain vegetable mixture and return to the pan.
- Add the Quark and use a stick blender or fork to crush the mixture into a rough puree. Gently reheat until hot and season.
- Arrange puree in the middle of four warm plates with the fish on top.
- Serve with new potatoes.
