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- Pan-fried Plaice with Monk’s Beard and Crushed Potatoes
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Search results for 300 g of new potatoes
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Search results for 1 tbsp of mint, finely chopped
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Search results for 200 g of monk’s beard or chard, trimmed
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Search results for 2 seasonal flatfish fillets, such as plaice, lemon sole or dover sole
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Ingredients
- 300 g of new potatoes
- 4 tbsp of extra-virgin olive oil
- 3 anchovies in oil, roughly chopped
- 1 tbsp of mint, finely chopped
- 1 lemon, juiced, plus extra halves or quarters to serve
- 200 g of monk’s beard or chard, trimmed
- 0.5 red chilli, deseeded and finely chopped
- 1 garlic clove, peeled and smashed but kept whole
- 2 tbsp of salted butter
- 2 tbsp of olive oil
- 2 seasonal flatfish fillets, such as plaice, lemon sole or dover sole