Polenta Crusted Plaice with Tartare Sauce
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
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Method
- 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.
- 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.
- 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.
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