Almond crusted plaice
with asparagus, peas and spinach avocado cream
Platessa alle mandorle con asparagi, piselle e crema di spinaci e avocado
Almond crusted plaice constitutes a healthy and crunchy alternative to the batter and breadcrumbs that usually encase fried fish. Here served with steamed asparagus, fresh peas and an addictive spinach avocado cream.
One of the best things about fried fish is the crisp shell that retains flavour and juices, but the crusting does not have to be made from flour or bread. Grains or nuts can be used as well, adding distinctive taste and texture to the fish. In this recipe I have prepared almond crusted plaice with steamed asparagus, lightly boiled peas and my favourite spinach avocado cream, and the resulting dish is absolutely gorgeous.
Plaice is a common fish in the Atlantic Ocean, but rare in the Mediterranean Sea, so in Italy I’d substitute plaice with other mild-tasting delicate flatfish like fillets of sole, halibut or flounder.
For the almond crusted plaice
4 plaice fillets (sole or flounder can be used instead)
100 g almond flour or finely chopped almonds
80 g flour
Salt, pepper, olive oil
8 green asparagus
8 white asparagus
250 g shelled peas
For the spinach avocado cream
100 g fresh spinach
1 fresh avocado
1 cm fresh ginger
100 ml cold water
1 tsp salt
Start by making the spinach avocado cream.
Blend all the ingredients to a smooth paste.
Set the spinach avocado cream aside for later.
For the almond crusted plaice with vegetables:
Rinse he plaice fillets and pad them dry with a paper towel
Season almond flour with salt and pepper and place it in a deep plate.
Place beaten egg and flour other deep plates.
Line up the three deep plates.
Heat up the olive oil in a frying pan.
Dip each fish fillet in flour then beaten egg and the almond flour mixture.
Coat each fillet completely
Fry the plaice fillets for 2-3 minutes on each side, while you prepare the vegetables
Break off the tough bottom end off the asparagus
Place the white asparagus spears on a work surface and peel off the thin skin starting 1-2 cm from the head.
If you don’t have an asparagus pot, fill a casserole halfway up with boiling water, and place the white asparagus in the water standing up with the spear head resting on the edge.
Let the white asparagus simmer 3 minutes, before the trimmed green asparagus are added.
Drain the asparagus after another 3-5 minutes in the water, depending on how al dente you want your vegetables.
Pour boiling water over the fresh shelled peas and let the rest for a few minutes.
Drain the peas and arrange the almond crusted plaice on four plates with spinach avocado cream, cooked peas and steamed asparagus.