Grilled Plaice with Steamed Courgette Flowers
Easy peasy plaice fillets paired with courgette flowers filled with a silky fish mousse, finished with a buttery white wine and chive sauce. Delicate and delicious!
Ingredients
- 1 plaice filleted
- 25g Butter
Sauce
- 200ml fish stock
- 75ml white wine
- 100ml double cream
- 50g butter
- Salt and pepper
- A few chives chopped
- 6 courgettes with flowers
Mousse
- 1 plaice fillet
- 100ml double cream
Method
Pre-heat the oven to 180c.
Put all the ingredients for the sauce into a pan bring to the boil reduce by half finish with butter and chives.
Spread the butter over a baking tray season the underside of the fish flip over and pop onto the tray.
Blitz the fish and cream in a food processor season, fill a piping bag.
Fill the flowers with fish mousse place into a steamer and cook for 2 to 3 minutes.At the same time pop the fish into the oven for 3 to 4 minutes.
To serve, sit the flower onto a plate with the fish on the side spoon over the sauce.
Ingredients
- 1 plaice filleted
- 25g Butter
Sauce
- 200ml fish stock
- 75ml white wine
- 100ml double cream
- 50g butter
- Salt and pepper
- A few chives chopped
- 6 courgettes with flowers
Mousse
- 1 plaice fillet
- 100ml double cream
Method
Pre-heat the oven to 180c.
Put all the ingredients for the sauce into a pan bring to the boil reduce by half finish with butter and chives.
Spread the butter over a baking tray season the underside of the fish flip over and pop onto the tray.
Blitz the fish and cream in a food processor season, fill a piping bag.
Fill the flowers with fish mousse place into a steamer and cook for 2 to 3 minutes.At the same time pop the fish into the oven for 3 to 4 minutes.
To serve, sit the flower onto a plate with the fish on the side spoon over the sauce.
