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Crispy Plaice with New Potato and Warm Tartar Sauce 

This recipe serves 4 people as a main course


  • 800g skinned plaice fillets
  • 10 new baby potatoes, peeled, cooked and sliced
  • 200g peas
  • 1 onion finely sliced
  • 50g gherkins
  • 50g washed baby capers
  • 2 boiled eggs chopped
  • 2 teaspoons chopped parsley
  • 1 teaspoon Dijon mustard
  • 200mls cream
  • Juice of 1 lemon
  • 2 eggs
  • Splash of milk
  • 100g flour
  • 300g breadcrumbs or Japanese panko breadcrumbs


  • Pre-heat the oven to 160 degrees celcius. 
  • To make the breaded plaice, take the skin off the fillets and ensure there are no small bones.
  • Put the flour into a medium sized bowl. 
  • Crack the eggs into another medium sized bowl and beat with a splash of milk. 
  • Put the breadcrumbs into a third medium sized bowl and season with a little salt and pepper. 
  • Place the plaice fillets one at a time through the flour, egg and then the breadcrumbs. Repeat the process with the rest of the fillets. 
  • Pan-fry for 4- 5 minutes in a medium frying pan in a little vegetable oil until crispy and cooked through.  Place onto a roasting tray and finish cooking them in a pre heated oven at 160 degrees for 4 minutes 
  • For the sauce put a medium sized heavy based pot on medium heat. When the pot is hot add the olive oil and carefully add the onions and cook for 2 minutes or until the onions are soft. Add the cream and reduce by ¼. When the sauce has reduced you can lower the heat and add the potatoes, peas, gherkins, capers, egg and finish with a splash of lemon to taste.

Chef's Tip

  • Serve in a wide bowl with the crispy plaice on top 
The Marker Hotel, Grand Canal Square, Docklands, Dublin 2, D02 CK38, Ireland
T: +353 (0) 1 687 5100E:info@themarker.ie