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.