Plaice stuffed with Prawns and Verbena Sauce

This lovely Plaice Stuffed with Prawns and Verbena Sauce is cooked on a BBQ and is a great way to utilise the whole fish. The sauce is made with fresh garden produce including shallots, lemon verbena, ginger, fresh podded peas and broad beans, chard leaves and lovage. Simply stunning!

Ingredients

  • 1kg whole plaice
  • 300g shelled raw prawns
  • 1 lemon
Sauce
  • Fish head and shells from prawns above
  • 1 shallots peeled and sliced
  • 3 large sprigs lemon verbena
  • 5cm ginger crushed
  • 200ml white wine
  • 300ml fish stock
  • 300ml double cream
  • 100g fresh podded peas
  • 100f fresh podded broad beans
  • 3 chard leaves sliced
  • A few lovage leaves
To finish
  • Garnish with fresh verbena and fennel fonds

Method

Heat a BBQ until hot and the coals are white (you will need 1 with a lid)

Remove the fins and head from the plaice, split open the top, stuff with prawns and drizzle in olive oil. Season, pop on the BBQ, cook with the lid down for 15 minutes.

Saute shells and fish head, add shallots and ginger add the stock wine and cream then reduce.

Sieve off into a clean pan pop back on the heat add the chard peas and broad beans cook for 2 minutes then add the lovage and Verbena last to infuse. Season with salt and lemon.

To serve, carefully put the plaice onto a platter spoon over the sauce and veg mix garnish with more lemon verbena and fennel fonds.

Ingredients

  • 1kg whole plaice
  • 300g shelled raw prawns
  • 1 lemon
Sauce
  • Fish head and shells from prawns above
  • 1 shallots peeled and sliced
  • 3 large sprigs lemon verbena
  • 5cm ginger crushed
  • 200ml white wine
  • 300ml fish stock
  • 300ml double cream
  • 100g fresh podded peas
  • 100f fresh podded broad beans
  • 3 chard leaves sliced
  • A few lovage leaves
To finish
  • Garnish with fresh verbena and fennel fonds

Method

Heat a BBQ until hot and the coals are white (you will need 1 with a lid)

Remove the fins and head from the plaice, split open the top, stuff with prawns and drizzle in olive oil. Season, pop on the BBQ, cook with the lid down for 15 minutes.

Saute shells and fish head, add shallots and ginger add the stock wine and cream then reduce.

Sieve off into a clean pan pop back on the heat add the chard peas and broad beans cook for 2 minutes then add the lovage and Verbena last to infuse. Season with salt and lemon.

To serve, carefully put the plaice onto a platter spoon over the sauce and veg mix garnish with more lemon verbena and fennel fonds.