- Serves: 2
- Cook Time: 35 minutes
- Prep Time: 10 minutes
- Effort: easy
- 25 g butter
- 2 tbsp olive oil
- 1 large onion, thinly sliced
- 2 cloves garlic, crushed
- 500 ml good quality dry cider
- 2 bay leaves
- 2 sprigs fresh thyme
- 2 x 150 g plaice fillets
- 1 small handfuls parsley, chopped
For the mash
- 500 g floury potatoes
- 30 g butter
- 40 ml double cream
1. Cook the potatoes in plenty of boiling water until tender.
2. Meanwhile, melt the butter in a heavy bottomed pan and add the olive oil. Cook the onions slowly for 10-15 minutes so they gently brown and melt but do not fry.
3. Add the garlic, cider, bay leaves and thyme. Bring to a simmer then lower in the plaice fillets. Poach gently, flesh side down for 5-6 minutes.
4. Lift the fillets out onto a serving plate. Add the parsley to the pan, turn the heat up and reduce the liquid by a third. Season.
5. For the mash: add the butter, cream and seasoning to the potatoes and mash well.
6. Put a pile of mash on the plates with the fish next to it. Spoon the onions and their juices over the fish and serve.
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