Pan Fried Fillets of Plaice with Sea Vegetables

This dish of Pan Fried Fillets of Plaice with Sea Vegetables uses plaice caught in Cornwall. James serves this with a wonderful but simple sauce and freshly foraged sea veg! A deliciously different dish!

Ingredients

4 lemon sole fillets, skinned
25ml olive oil
Knob of butter
Salt and pepper

Sauce

100ml double cream
100ml fish stock (made from the bones)
1 onion peeled and sliced
1 leek sliced
50ml wine
Knob of butter

To finish – A few sea coriander chopped

To serve

25g butter
Splash of water
Selection of sea vegetables

Method

Print Recipe

Put the bones from the fish in a pan with cold water, onion and leek. Bring to the boil and then simmer for 20 minutes. Drain. Season the inside of the fish, then heat a non-stick pan and add the oil. Cook the fish cook for 2 minutes on one side. Then flip the fish over, add the butter and cook for another 2 minutes.
Put the double cream and stock into a small saucepan. Bring to the boil then simmer and reduce by half. Finish with the butter.
In another pan, heat a splash of water and add butter. When boiling, add the sea vegetables and cook for 30 seconds.
On a tray lined with a jay cloth, drain the fish and vegetables.
Put the vegetables in the centre of the plate. Place the fish on top of the veg and spoon over the sauce.

Ingredients

4 lemon sole fillets, skinned
25ml olive oil
Knob of butter
Salt and pepper

Sauce

100ml double cream
100ml fish stock (made from the bones)
1 onion peeled and sliced
1 leek sliced
50ml wine
Knob of butter

To finish – A few sea coriander chopped

To serve

25g butter
Splash of water
Selection of sea vegetables

Method

Put the bones from the fish in a pan with cold water, onion and leek. Bring to the boil and then simmer for 20 minutes. Drain. Season the inside of the fish, then heat a non-stick pan and add the oil. Cook the fish cook for 2 minutes on one side. Then flip the fish over, add the butter and cook for another 2 minutes.
Put the double cream and stock into a small saucepan. Bring to the boil then simmer and reduce by half. Finish with the butter.
In another pan, heat a splash of water and add butter. When boiling, add the sea vegetables and cook for 30 seconds.
On a tray lined with a jay cloth, drain the fish and vegetables.
Put the vegetables in the centre of the plate. Place the fish on top of the veg and spoon over the sauce.