Save to your scrapbook
Plaice with prawns, dill sauce & salmon caviar
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
by Diana Henry
55g soured cream
5g dill leaves, chopped, plus extra sprigs for serving
4 large plaice fillets, skin on
85g plain flour, seasoned
3 British Blacktail Medium Free Range Eggs, lightly beaten and seasoned
200g stale breadcrumbs
Groundnut oil, for frying
175g cooked and shelled cold water prawns
50g jar salmon caviar
4 lemon wedges, to serve
1. Preheat the oven to 140ºC, gas mark 1. It has to be warm enough to keep the cooked fish hot. To make the sauce, stir the mayonnaise and the soured cream together with the dill.
2. Dip each piece of fish into the flour, shaking off the excess, then into the egg, then the breadcrumbs. As each piece of fish is ready set them on a baking sheet or tray so that you have all your fillets waiting to be cooked. Lay a double layer of kitchen paper on a couple of baking sheets with a lip.
3. Heat about 1 tbsp oil in each of two frying pans and cook two fillets at a time, one in each pan, over a medium heat until the crumbs are golden and crispy – it takes about 2 minutes on each side.
4. When the first lot of fillets are ready, put them onto the paper and transfer to the oven to keep warm while you cook the rest.
5. Put the fillets on warmed plates and spoon over the mayonnaise, then put some of the cold prawns on top and some salmon caviar. Add
a sprig of dill and a lemon wedge. Serve with boiled baby potatoes and asparagus or green beans.
Typical values per serving:
This recipe was first published in July 2020.