JP McMahon's Whole roast plaice with fennel and seaweed.

Ingredients

  • 1 medium plaice
  • 1 fennel bulb
  • 250ml dry cider
  • 150g butter
  • A few pieces of dried kelp, re-hydrated in cold water
  • A handful of fresh fennel fronds
  • Extra virgin rapeseed oil
  • Tarragon vinegar
  • Sea salt

Method

  1. Trim the plaice of its fins and tail. Oil the top and bottom of the fish and season with sea salt.
  2. Half the fennel lengthways and shave on a mandolin.
  3. Place the fennel and the seaweed on the base of a large roasting tray and dress with a little oil and vinegar. Season with sea salt.
  4. Pour the cider over the fennel and seaweed.
  5. Add the butter cubes and lay the fish on top.
  6. Roast for 15 mins in a 200˚C oven.
  7. Remove the fish from the oven and allow to rest.
  8. Peel the skin from the fish and garnish with some fennel fronds.