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Smoked plaice goujons with cheat aioli:
When my friend and fish supplier, John at DelishFish told me his colleagues at the Amity Fish Company had just won an award for their trio of smoked fish in the Grampian Food Forum Awards, I wasn’t particularly suprised. Though I’d actually only tried one of the three fish that made up the trio, the smoked haddock that is supplied to me from DelishFish is so different to anything I can buy locally that I now hesitate to use anything else.
More recently, John has sent me smoked cod to try and I used some to make a wonderful Norwegian inspired dish of smoked cod with fried potatoes, cream, dill and peas.
The latest batch of fish has included some of each of the smoked fish trio and I was keen to experiment a bit with the smoked plaice fillets. I love fresh plaice cooked simply on the bone, pan fried in a little beurre noisette and served with lemon. Filleted, plaice can be quite tricky to handle. It’s a very delicate textured fish that can easily overcook and disintegrate into a watery mush. From the outset, this smoked plaice appeared to have a much firmer texture.
Despite my best endeavours to find a recipe on google, I really couldn’t find anything. But, I have used plaice fillets to make goujons before and I had an inkling that the firmer texture and subtle smokiness would make an everyday dish quite spectacular. I wasn’t disappointed.
- 2 smoked plaice fillets
- 1 Small egg
- 1 tablespoon breadcrumbs
- 1/2 tablespoon plain flour seasoned with pepper
- 1 tablespoon rapeseed oil
- 2 tablespoons shop bought or fresh mayonnaise
- 2 cloves garlic
- 1 lemon
- green salad rocket/lambs leaves etc
- Cut the fish into finger size strips
- Put the breadcrumbs onto a plate
- Beat the egg and put it in a shallow bowl
- Put the seasoned flour into another shallow bowl
- Peel and crush the garlic cloves
- mix the mayonnaise with the garlic and squeeze in half to three quarters of the lemon juice. Mix well and put to one side
- Coat the fish pieces, first in flour, then egg. Dip each piece in the breadcrumb mixture pressing down gently.
- Heat the oil in a large pan over a medium flame till just below smoking point
- cook the fish pieces in batches for 2 minutes on each side. Drain on kitchen paper
- Serve on a bed of green salad garnished with lemon and with the aioli to one side
If you prefer, for a low calorie option, the fish can be cooked in a pre-heated oven at 180C. Place the pieces on a sheet of baking paper and bake for 10 minutes. Turn once half way through cooking.
While this is quite a simple dish to cook, it is the perfect way to showcase a rather special product. I’ve already made this twice for myself for supper and am intending to serve it as a starter to friends on Easter Sunday. Sometimes it’s best not to mess around too much. If you are not keen on garlic this would work well with a tartare sauce too – but I love the way that the fresh garlic cuts through the smokey fish flavours.
With many thanks to John at Delishfish for my samples of Smoked Plaice