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.
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.
