Another great dish for your repertoire.
- 4 x 150g plaice fillets
- 400g shelled fresh peas
- 4 medium carrots, cut into batons
- 200g smoked streaky bacon, cut into lardons
- 50g cold butter, cut into cubes
- 400ml chicken stock
- 4 little gem lettuces
- 4 tbsps. horseradish cream
- 50ml crème fraîche
- Blanch the carrot batons in a pan of boiling salted water for 1-2 minutes or until tender. Strain, refresh in cold water, then strain again.
- Blanch the bacon lardons for 1 minute in the same pan of boiling water and then drain well.
- Heat 1 tablespoon of butter in a large saucepan over a high heat. When the butter is foaming, add the blanched bacon lardons and fry until crisp and golden brown.
- Add the blanched carrots and peas to the pan with the bacon in it. Pour over the chicken stock and bring the mixture to the boil, then reduce by half.
- Stir in the crème fraîche add the lettuce and horseradish cream and stir well then remove from the heat.
- For the plaice, season with salt.
- Heat the oil in a large frying pan over a medium heat. Add the fillets, skin-side down and fry without moving the fish for 4-5 minutes or until skin is crisp and golden-brown.
- Turn off the heat, then turn over the fillets and allow the undersides of the fillets to cook through on the residual heat.
- To serve, divide the vegetables and sauce equally and place one fillet on top of each serving.