Crumbled Plaice With Tartar Sauce For 2 People

An underused but flavourful fish. Crusted to add texture and served with buttery mashed potatoes to add smoothness.

Note From Chef Spencer Westcott Memories of time spent next to the sea in Whitstable, Kent. The buttery mash gives a homely, comforting depth to the dish.
Artisan ingredients included:
  • 2 x 180g Fresh Plaice Fillets From Brixham Fish Market
  • 500g Koffman’s New Potatoes
  • 70g Plain Flour
  • 100g Panko Breadcrumbs
  • 46ml Tartar Sauce
  • 1 Bunch Fresh Parsley
  • 1 Lemon
From Your Cupboard:
  • Vegetable Oil
  • Butter
  • Salt
  • Black pepper
  • 2 eggs

How Many People For Dinner

2
4
Select Number of Guests and Click 'Add To Basket'

£20.00

Chef Spencer Westcott

British chef and hospitality consultant Spencer began his culinary journey with a somewhat unbeatable accolade. After working over 30 functions in Buckingham Palace and Windsor Castle towards the beginning of his career, he was asked to serve The Queen on her official visit to Kent in 1995. That very year, Spencer was also awarded the Nestlé Torque D’Or, which remains, to this day, the top student culinary competition in the United Kingdom. From this, Spencer’s career seemed only to reach new heights, with, most notably, a position at London’s renowned The Ritz Hotel proudly displayed within his portfolio. Alongside this, Spencer has acted as Executive Head Chef in a number of fine dining restaurants across the British capital – including the likes of BEAST Restaurant and The Palm in Belgravia – providing him with a deepened understanding of the workings within a top-class culinary establishment. Using his impressive range of experience to adapt and craft menus to suit the needs and tastes of every palate, Spencer has worked with some of the world’s best-quality produce to create memorable, outstanding meals.

Now, Spencer works as a highly-regarded culinary consultant, working both with multi-million-pound businesses and independent restaurants and eateries. His list of clients includes the celebrated Jumeirah Hotel Group as well as a private member’s club in London’s Berkley Square.

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Chef Spencer Westcott
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Allergens

 

Sulphur Dioxide
Milk 
Eggs 
Fish
Cereals Containing Gluten
Lupin

 

We understand your concerns about potential allergens in the foods you eat. Our primary goal is to provide accurate information on the packaging of each product. To do this, we carefully manage the ingredients we buy and how we prepare our products. While we take extreme cautions to minimize the risk of cross contamination, the products we receive from our suppliers, such as pastes and sauces, may contain potential traces of allergens and manufacturers may also change their formulations without our knowledge. If you have allergy concerns, it is important to carefully read the information on each package.

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