Whole Grilled Plaice with Brown Shrimps, Nettles, Ramsons and Ramps

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Serves: 1

Ingredients:

1 whole fresh plaice, trimmed, 25g butter, 1 garlic clove, finely chopped, handful of cooked peeled brown shrimps, 1 bunch of nettles, blanched by plunging into boiling water for 1 minute, small handful of ramps (wild leeks) finely chopped, small handful of ramsons (wild garlic), finely chopped, extra virgin olive oil, lemon juice, to dress, salt and freshly ground black pepper, a little grated nutmeg, to serve.

 

How to make Whole grilled Plaice:

Season the plaice with salt and pepper and place dark skin-side up in an ovenproof frying pan. Dot a little of the butter on top and place under a preheated hot grill. When the skin has browned nicely and crisped, turn over, dot with a little more butter and grill briefly until golden brown in colour.

Remove the fish from the pan on to a serving plate and set aside to keep warm.

Take the fish pan with its juices, add the remaining butter and the garlic, and sauté the brown shrimps over a medium heat until hot. Add the blanched nettles, ramps and ramsons to the pan and wilt down, stirring lightly as needed for a couple of minutes.

Serve with the fish and dress with extra virgin olive oil and freshly squeezed lemon juice, and season with salt, freshly ground black pepper and grated nutmeg.

Pictures:

Grilled whole plaice, black shrimp & gremolata butter, creamy potatoes at Leeds Seventeen in Alwoodley, Leeds
Grilled whole plaice, black shrimp & gremolata butter, creamy potatoes at Leeds Seventeen in Alwoodley, Leeds

 

Grilled Whole Plaice with Poached Hen Egg, Bumpkin, London
Grilled Whole Plaice with Poached Hen Egg, Bumpkin, London

 

Grilled plaice with mustard and tarragon sauce, asparagus
Grilled plaice with mustard and tarragon sauce, asparagus

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