Herb crusted Brixham Plaice, beurre blanc, kale, Lyonnaise potato fondant Recipe

Oven baked plaice topped with a herb crust, served with crisp roasted potatoes and blanched kale.

  • Preparation
    20mins
  • Cooking time
    20mins
  • Rest time
    5mins
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Ingredients

Pour people
  • For the fish
  • Plaice filet(s) : 6 whole
  • Breadcrumbs : 200 g
  • Garlic clove(s) : 1 whole
  • Rosemary : 0.25 bunch
  • Lemon(s) : 1 whole
  • Whole almonds : 50 g
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Part two of the recipe
  • Charlotte potato(s) : 750 g
  • Thyme sprig(s) : 5 whole
  • Unsalted butter : 150 g
  • Chicken stock : 0 cl
  • Freshly ground black pepper : 2 Turn
  • Part three of the recipe
  • Kale : 350 g
  • Olive oil : 75 ml
  • For the sauce
  • Banana shallot(s) : 1 whole
  • Garlic clove(s) : 2 whole
  • Tarragon : 0.5 bunch
  • White wine vinegar : 200 cl
  • Unsalted butter : 150 g
  • Maldon salt : 1 pinch(es)
  • Pea shoot(s) : 0.5 bunch

Method

  • 1. FOR THE FISH

    Preheat oven to 200'C.
    Zest the lemon. Pick the rosemary leaves.

    Pin bone the fish if necessary and trim away any unwanted fat. Skin the fish. Season with salt, pepper and a little lemon zest. Place in a roasting tray and drizzle liberally with olive oil.

    Puree the garlic and finely chop the rosemary.

    Crush the almonds in a pestle and mortar and mix in a bowl along with the breadcrumbs, garlic, chopped rosemary and black pepper.

    Sprinkle the topping over the fish so its completely covered with a thin layer and bake in the oven for 15 minutes.

  • 2. FOR THE POTATOES

    Cut the potatoes in half horizontally.

    Place them in a roasting tin flat side down, sprinkle with salt, pepper and thyme.

    add the chicken stock and butter and cook in the oven for about 30-40 minutes or until golden brown and crispy on the bottom.

  • 3. FOR THE VEGETABLES

    Bring a pot of water to the boil, then add the kale and cook for about 3 minutes or until tender.

    Drain and sautee in a very hot pan with a drizzle of oil, adjust seasoning and reserve.

  • 4. FOR THE SAUCE

    Peel and finely dice the shallot and crush the garlic clove.

    Separate the tarragon stalks and leaves.

    Place the shallots, garlic and tarragon stalks in a saucepan with thevwhite wine vinegar. Bring to the boil and then reduce the liquid to about 50ml. Pass this through a fine sieve and keep the liquid.

    Cut the butter into small cubes. Pick and finely chop the tarragon leaves.

    To make the sauce: Bring the liquid to the boil in a small sauce pan. Reduce the heat and start to whisk in the butter one cube at a time. Whisk continuously until all of the butter has been incorporated. Check the seasoning and add a squeeze of lemon juice. Finally, add the chopped herbs and stir through. Be sure to do this just before serving the sauce, as adding them too early will cause then to discolour.

  • 5. TO SERVE

    Serve a bed of potatoes in the centre pf the plate.

    Serve a pile of the sauteed kale on the side.

    Carefully place the fish on top to avoid breaking it, garnish with a few pea shoots and drizzle the sauce around the plate.

    Serve immediately.

Chef's tip

«Try using different herbs on the beurre blanc for a twist. Chervil and thyme work really well!»

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