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GC plaice, wild garlic potato dumplings, lemon mayonnaise

Plaice, wild garlic potato dumplings and lemon mayonnaise

Serves 4 as a main

Like any flat fish, plaice has two fillets on top and two fillets on the bottom. Ask your fishmonger for “double fillets” and they’ll keep the top two fillets attached, as well as the bottom two.

The potato dumplings are a great vehicle for flavour. You can make the mash by boiling the potatoes in well salted water or by baking them then stopping out the centre. Either way, pass the potato through a potato ricer before making the dumplings. When wild garlic is not in season, use some finely sliced spring onions, or experiment with different herbs, spices or citrus zest.

ingredients:

4 large plaice “double fillets” (200-250g each)
100g wild garlic
10g unsalted butter
Cornish sea salt for seasoning
light olive oil for cooking

For the lemon mayonnaise
3 egg yolks
1 tsp english mustard
juice and zest of 1 lemon
300ml light olive oil

For the wild garlic potato dumplings
300g mashed potato, warm
150g pasta flour
20g wild garlic, finely sliced
10g grated parmesan
1 egg yolk
1 tbsp virgin olive oil
10g Cornish sea salt

 

method:

To make the dumplings, gently mix the flour and the potato together in a large bowl, so that the potato is loosely broken up and coated in the flour. Add the wild garlic, parmesan, egg yolk, olive oil and salt, then mix together with your fingers to evenly spread the ingredients.

When the dough starts to come together and form a ball, it’s ready to make the dumplings. Roll out the mix into round dumplings, the size of Maltesers, you should have around 25-30, but you can choose to make bigger or smaller dumplings. Place the rolled dumplings onto a lightly floured surface ready for cooking.

To cook the dumplings, bring a large pan of water to the boil and season well with salt. Cook the dumplings in three batches, dropping them into the water, as they float to the top (around 1 minute), fish them out with a slotted spoon and plunge them into ice cold water, to stop them cooking further. Once cool, remove from the water and drain on a tea towel. These dumplings can now be kept for 2 days in the fridge if you want make them in advance, just toss them some oil and store in an airtight container.

To make the mayonnaise, put the egg yolks, lemon zest and juice into a small food processor. Blend briefly to combine then, with the motor running, slowly add the olive oil in a thin, steady stream through the funnel until it is all incorporated and the mayonnaise is emulsified. Season with salt, blend for a further 30 seconds, then taste and adjust the seasoning if necessary. Transfer to a bowl, cover and refrigerate until ready to serve.

Pre heat your oven to 200°C and turn your grill on high. Lightly oil the plaice fillets and season both sides with salt. Cook the fillets on an oiled tray under the grill with the skin side up for 5 minutes. Remove from the grill, and leave the fish on the tray to finish cooking gently for 2 minutes.

To finish the dumplings, heat a large frying pan on a medium heat, drizzle in some oil followed by the dumplings. Cook the dumplings for 1 minute on a medium heat or until one side is golden brown, turn the dumplings and place the pan in the oven for 3 minutes. Remove from the oven, and drain on some kitchen towel.

In the same pan the dumplings where cooking, melt the butter and gently wilt the wild garlic, seasoning with salt.

Plate up the fillets on some warm pates, with the potato dumplings, wilted wild garlic and a good spoonful of the lemon mayonnaise.

NATHAN OUTLAW

“For me, great seafood dishes are defined by their simplicity and respect for the seafood.”

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