By Paul Ainsworth From Saturday Kitchen Ingredients For the butter sauce 100g/3½oz cockles, scrubbed 100g/3½oz mussels, scrubbed and debearded 100g/3½oz clams, scrubbed and debearded 300ml/10fl oz sparkling wine or Champagne 2 tsp extra virgin olive oil 1 large banana shallot, peeled and finely …
By Nathan Outlaw From Saturday Kitchen Ingredients For the plaice 1 whole plaice (about 700g–1kg/1lb 9oz–2lb 4oz), filleted and trimmed good drizzle olive oil 1 lemon, zest and juice 1 tsp chopped fresh thyme leaves salt and freshly ground black pepper For the …
By Tristan Welch From Saturday Kitchen Ingredients 3 tbsp butter 1.5kg/3lb 5oz –2kg/4lb 8oz whole plaice large bunch fresh thyme 2 tbsp capers 300g/10½oz celeriac , halved, peeled and sliced 1 garlic clove, crushed 2 red apples, such as Braeburn or gala, halved, core removed and …
A healthy and delicious meal of steamed fish and vegetables. Equipment and preparation: for this recipe you will need a two-tier bamboo steamer. Ingredients 3 whole plaice, filleted and skinned (or 12 fillets of plaice) …
Pan-fried plaice fillets served with white crab meat and herbs and a delicious sauce made with the brown crab meat. Ingredients For the plaice 4 large plaice fillets, skinned and pin boned salt, to season …
Plaice is well suited to steaming as it retains the delicate flavour and texture of the fish. Try it with James Martin’s cream sauce for a little luxury. Equipment and preparation: For this recipe you …
