Rare Recipe from James Sommerin
James Sommerin has garnered recognition in the culinary world for his ability to deconstruct and re-interpret classic dishes without ever losing the point of the meal - enjoyment of the food.
Roast Plaice with Summer Vegetables and Truffle (serves 4)
INGREDIENTS - PLAICE
METHOD - PLAICE
Peel and blanch all vegetables. Roast vegetables in a little butter with a sprig of thyme and a clove of garlic, until lightly coloured.
In a separate pan fry the fillets of plaice in butter for 1-2 min on each side until cooked. Remember not to over cook otherwise the fish will become dry.
INGREDIENTS - TRUFFLE SAUCE
METHOD - TRUFFLE SAUCE
Peel ands slice shallots. Place in a pan with the Noilly Prat or vermouth and white wine. Reduce by three quarters, add fish stock, reduce by a half and add cream. Reduce by three quarters until thick and glossy.
Finish with truffle oil.