Plaice steak, buttered mash and summer veg

By Matt Tebbutt
From Saturday Kitchen

Ingredients

• Unsalted butter: 200g / 7oz
• Whole milk: 150ml / ¼ pt
• Double cream: 150ml / ¼ pt
• Bay leaf: 1
• Garlic clove: 1, smashed
• Fresh thyme sprigs: few
• Mashed potato: 500g / 1lb 2oz, bought or home-made
• Plaice steaks: 2 (300g / 10½oz each), on the bone
• Plain flour: 50g / 1¾oz
• Lemon: ½

For the Summer Veg

• Baby courgettes: 4
• Fresh peas: 200g / 7oz
• Broad beans: 100g / 3½oz, double podded
• Cucumber: ½, diced
• Radishes: 6
• Unsalted butter: 30g / 1oz
• Chicken stock: 200ml / ⅓pt
• Bay leaf: 1
• Fresh thyme: small bunch
• Chervil: 2 tbsp, chopped
• Little Gem lettuce: 1, leaves separated

Method

1. Infuse the Cream Mixture:
   In a medium saucepan, combine butter, milk, cream, bay leaf, garlic, and thyme. Heat over low heat for 30 minutes to allow the flavors to infuse.
2. Prepare the Mashed Potato:
   Heat the mashed potato until warm. Gradually mix in the hot cream mixture, beating until well combined. For a smooth texture, push the mixture through a sieve. Serve as a loose purée.
3. Cook the Summer Vegetables:
   In a sauté pan, melt butter over medium heat. Add the vegetables and sauté for 2–3 minutes. Then, incorporate the aromatics and chicken stock. Continue cooking for an additional 3–4 minutes until the vegetables are tender.
4. Cook the Fish:
   Heat a frying pan and lightly dust the fish with seasoned flour. Cook for 8–10 minutes, turning occasionally, until the fish is cooked through. Finish with a squeeze of lemon juice.
5. Serve:
   Plate the fish alongside the smooth mashed potato and sautéed summer vegetables.