Poached plaice with cider and onions

Method

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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Ingredients

25g Butter
2 tbsp Olive oil
1 large onion, thinly sliced
2 garlic cloves, crushed
500ml good quality dry cider
2 Bay leaves
2 sprigs fresh Thyme
2 x 150g plaice fillets
1 small handful Parsley, chopped

For the mash

500g floury Potatoes
30g Butter
40ml double cream

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