Plaice with Potted Shrimp and Jersey Royals
This Plaice with Potted Shrimp recipe makes the most of seasonal ingredients including asparagus and Jersey Royals. It's a feast for the eyes as well as the taste buds!
Ingredients
- 2 large plaice, head removed cut in half lengthways
- 25g butter
For the sauce:
- 100g potted shrimp
- 1/2 tsp Gentleman’s relish
- 25g butter
- 1 small bunch parsley, chopped
- 50g sugar snap peas
- 100g frozen peas
- 100g Jersey royals, cooked
- 100g asparagus tips
- 1 lemon, juice only
To serve:
- Pea shoots
- Peeled lemon, sliced
Method
Place 25g butter in a pan and place over a medium heat. When the butter has melted add the plaice and roast in the oven for 6 to 8 minutes, turning halfway through then season.
In a steamer over a pan of boiling water place the Jersey Royals, asparagus and sugar snap peas for 2 to 3 minutes.
Gently warm the potted shrimps with the Gentleman’s Relish and 25g butter in a pan over a low heat. Add the parsley, lemon and peas then season with black pepper.
To serve, pile the potatoes and veg onto a platter top with fish spoon over sauce then top with pea shoots and lemon slices.
Ingredients
- 2 large plaice, head removed cut in half lengthways
- 25g butter
For the sauce:
- 100g potted shrimp
- 1/2 tsp Gentleman’s relish
- 25g butter
- 1 small bunch parsley, chopped
- 50g sugar snap peas
- 100g frozen peas
- 100g Jersey royals, cooked
- 100g asparagus tips
- 1 lemon, juice only
To serve:
- Pea shoots
- Peeled lemon, sliced
Method
Place 25g butter in a pan and place over a medium heat. When the butter has melted add the plaice and roast in the oven for 6 to 8 minutes, turning halfway through then season.
In a steamer over a pan of boiling water place the Jersey Royals, asparagus and sugar snap peas for 2 to 3 minutes.
Gently warm the potted shrimps with the Gentleman’s Relish and 25g butter in a pan over a low heat. Add the parsley, lemon and peas then season with black pepper.
To serve, pile the potatoes and veg onto a platter top with fish spoon over sauce then top with pea shoots and lemon slices.
