Pan‑fried Plaice Fillets with Watercress Mayo

Ingredients

• 600 g waxy potatoes
• Salt
• 250 g mayonnaise
• 1 lemon (juice)
• 2 tbsp heavy cream
• 1 box garden cress
• pepper (ground)
• 4 plaice double fillets (ready‑to‑cook, skinless)
• 1 tbsp Lemon Juice
• 2 tbsp Vegetable oil
• 5 tbsp butter
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Peel and wash the potatoes; boil in salted water for 25 minutes.

2. 2.

   Mix mayonnaise with lemon juice, cream, salt, and pepper; trim cress, fold in, and season to taste.

3. 3.

   Wash the plaice, pat dry, season with salt and pepper, drizzle with lemon juice, and sear in 2 tbsp hot oil on both sides for 8 minutes. Add 2 tbsp butter and turn the fillets in it.

4. 4.

   Heat 2 tbsp butter in a pan; toss the potatoes with parsley. Plate the plaice fillets with the mayo and serve.