Spice Crumbed, Fried Plaice with Purple Sprouting Broccoli, Hazelnuts and cider butter sauce
Spice crumbed fried plaice
4 x 125g skinned plaice fillets
1 egg
½ teaspoon turmeric
½ teaspoon garam masala
50g plain flour seasoned with salt
100g panko crumbs
Oil for frying
Dip the fillets into the flour and shake off the excess.
Place the egg in a separate bowl and whisk with a fork. Dip the plaice into this and make sure its covered. Mix the turmeric and garam masala into the crumbs.
Cover the bottom of a frying pan with oil and heat over medium high heat. Add the plaice ( do it in batches and keep warm rather than crowding the pan) and cook for about 2 minutes each side or until crisp and golden. Place on kitchen paper to drain.
Purple sprouting broccoli with hazelnuts
8 heads purple sprouting broccoli, trimmed and larger bits cut in half lengthwise.
4 scallions, finely chopped
25g hazelnuts, chopped
2 tablespoons oil
Salt and pepper
Place the broccoli in boiling salted water and cook for 2 minutes.Drain and pat dry.
Heat the oil in a large frying pan until hot and add the broccoli, scallions and nuts. Cook for a couple of minutes. Place on a platter and spoon over the cider butter sauce.
Cider butter sauce
1 finely chopped shallot
200ml dry local cider
2 tablespoons double cream
100g cold diced butter
Place the shallot and cider in a pan and cook until all but a tablespoon of the liquid is left. Add the cream and lower the heat. Whisk in a knob of the butter and when incorporated add a bit more, whisking and repeating until butter is used. Check seasoning before spooning over the psb.
