Roast Plaice with Summer Vegetables and Truffle

Chef : James Sommerin : The Crown at WhitebrookRare 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)
 

Recipe : Roast Plaice with Summer Vegetables and Truffle : The Crown at Whitebrook (300x250)

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.

Assemble.
 

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.