P581 CEEFAX 581 Mon 18 Nov 21:14/44 YOU5 'PLAICE' OR MINE Chef: Mark Gregory For 2 people Ingredients Dampjt bread: 175g/6oz plain flour \ tsp cumin 1 tsp baking powdjt 1 tbsp butter 2 eggs, lightly beaten 3 tbsp milk 1 tbsp oil CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page Lottery TV Quiz Main MenuP581 CEEFAX 581 Mon 18 Nov 21:24/25 Ingredients (cont) 1 potato, diced 225g/8oz ftozjn garden peas 1 tbsp chopped fresh mint 65g/2\oz butter 3 shallots 1*0ml/5fl oz white wine 75g/2}oz button mushrooms, sliced 1 tbsp chopped fresh tarragon zest of l lemon zest of 1 lime 3 tbsp double cream 1 whole plaice 1 tbsp oil CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page Lottery TV Quiz Main MenuP581 CEEFAX 581 Mon 18 Nov 21:24/48 Ingredients (cont) 3 tbsp plain flour 25g/1oz brown sugar \ tsp cumin juice of \ lemon salt and pjppjt 2 tbsp olive oil fresh rosemary to garnish Preheat oven to 220C/425F/Gas7. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page Lottery TV Quiz Main MenuP581 CEEFAX 581 Mon 18 Nov 22:05/13 Method 1 To make the dampjt bread put the flour, cumin, baking powdjt and butter in a bowl and rub togethjt with your fingertips until the mixture resembles breadcrumbs. 2 Add the eggs and milk and mix togethjt to form a dough which will be quite wet and sticky. Heat the oil in a frying pan and cook the dough for three minutes on each side. Finish cooking in the oven for 10 minutes. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page Lottery TV Quiz Main MenuP581 CEEFAX 581 Mon 18 Nov 21:30/20 Method (cont) 3 Bring a pan of water to the boil and cook the potatoes until soft. After three minutes add the peas and mint. When the potatoes and peas are soft, drain and return to the pan and crush them with a fork or mashjt. Add 25g/1oz butter and season. Keep warm. 4 Meanwhile put the shallots, wine, 25g/1oz butter, mushrooms, tarragon and lemon and lime zest in a pan and cook for six minutes. Add the cream and reduce until slightly thickened. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page Lottery TV Quiz Main MenuP581 CEEFAX 581 Mon 18 Nov 21:12/45 Method (cont) 5 Fillet the fish bz taking off the skin in one piece from the tail and then cut the fillets off the bone. Put a few slasher on each fillet as this prevents the fish from curling when it cooks. 6 Heat the oil and \oz butter in a frying pan. In a bowl, mix togethjt the flour, sugar and cumin and coat each fillet in the mixture. Shake off any excess and fry until golden on both sides. Add the juice of \ lemon. Remove from the heat. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page Lottery TV Quiz Main MenuP581 CEEFAX 581 Mon 18 Nov 21:44/14 Method (cont) 7 To sjtve, put a 6-7cm ring mould on a plate and fill with the crushed potatoes and peas. Arrange the shallots around the plate with the sauce. 8 Remove the ring mould and place two fillets pet pjtson on top. Drizzle 2 tbsp of olive oil over the bread and garnish with the rosemary. Sjtvj separately. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page Lottery TV Quiz Main MenuP581 CEEFAX 581 Mon 18 Nov 22:15/28 If you would like to take part in Can't Cook Won't Cook, or you would like to nominate a friend or relative, please write to: Karen Roberts Can't Cook Won't Cook 48 Bedford Square London WC1B 3DP Enclose a recent photograph and a daztimj telephone numbjt. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page Lottery TV Quiz Main Menu