This tasty recipe of crispy plaice coated in ground almonds, poppy seeds and lemon alongside mustardy celeriac remoulade has a delightful sprinkling of fragrant thyme and crunchy sunflower seeds. The celeriac is high in phosphorus which can benefit the nervous, lymphatic and urinary systems. It contains 531 calories, 35g carbs, 31g fat and 33g protein.




Ingredients

10g sunflower seeds
150g celariac
1 lemon
1 teaspoon of poppy seeds
2 tablespoons of oil
2 teaspoons of wholegrain mustard
2 x 150g plaice fillet (with skin off)
400g carrot
6 tablespoons of ground almonds
Large handful of flat-leaf parsley
Medium handful of fresh thyme


Directions

1. Preheat the oven to 200C / gas mark 6.

2. Peel and cut the carrots into fries. Place on a baking tray with a drizzle of 1/2 tablespoon of oil and the thyme leaves. Place in the oven for 20 mins, turning halfway through cooking.

3. Meanwhile, make the celeriac remoulade; peel and grate the celeriac and finely chop the parsley. Zest the lemon. Mix the celeriac with half of the lemon zest, half of the juice from the lemon, the wholegrain mustard, sunflower seeds and chopped parsley. Season with sea salt and black pepper and set aside.

4. To make the lemon and poppy seed crumb; to a bowl, add the remaining lemon zest, the poppy seeds and the ground almonds. Mix well and season with sea salt and black pepper.

5. In a separate bowl, put 1 tablespoon of oil. Dip each plaice fillet into the oil, then into the crumb.

6. Heat a frying pan with 1/2 tablespoon of oil on a medium heat and cook the crumbed plaice for 2-3 mins each side until cooked through.

7. Serve the lemon & poppy seed crumbed plaice on two warm plates alongside the celeriac remoulade and carrot fries. Drizzle over the remaining lemon juice.

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