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Whole baked plaice in butter sauce
Fruit and vegetables
1 large banana
shallot
, peeled and finely diced
1
garlic
clove, finely chopped
100g/3½oz mixed sea vegetables, such as samphire, sea purslane or
seaweed
½
lemon
, juice and zest
5g finely snipped fresh
chives
5g chopped fresh
chervil
5g chopped fresh flatleaf
parsley
1
lemon
, sliced into thin rounds
4
thyme
sprigs
freshly steamed buttered
new potatoes
and asparagus, to serve
Cooking ingredients
2 tsp extra virgin
olive oil
1
star anise
pinch ground
white pepper
pinch
sea salt
salt and freshly ground
black pepper
Dairy, eggs and chilled
100ml/3½fl oz
double cream
100g/3½oz unsalted
butter
, diced
100g/3½oz smoked
butter
, diced
150g/5½oz unsalted
butter
Meat, fish and poultry
100g/3½oz
cockles
, scrubbed
100g/3½oz
mussels
, scrubbed and debearded
100g/3½oz
clams
, scrubbed and debearded
2
oysters
, shells removed and
oysters
set aside with their juice
1 large 800–900g/1lb 12oz–2lb whole
plaice
, cleaned, fins and guts removed
Other
300ml/10fl oz
sparkling wine
or Champagne
Back to recipe
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