Plaice with Cauliflower, Bacon and Kale

Plaice with Cauliflower, Bacon and Kale

Plaice with Cauliflower, Bacon and Kale

Serves 2


This dish sounds fancy and gives you a Masterchef moment. But sssh don’t tell anyone but it’s simple, delicious and can be done in 30 minutes!

Plaice is a sustainable choice, and best enjoyed as fresh as possible. A good way of checking this at your fishmonger or in your supermarket is how bright the orange spots on the fish skin are. The brighter the orange the fresher the fish is - if it looks a bit too dull it is best to avoid as it won’t taste your best.

Cauliflower plaice

Ingredients:

  • 2 plaice fillets - 250g total

  • 1 cauliflower

  • 100g Kale

  • 20g butter

  • 1/2 a lemon

  • 4 slices of streaky bacon

  • 250 ml Milk

  • 50ml Cream

  • Salt and pepper for seasoning

Method:

  1. Preheat the oven to 200C.

  2. Start off by dividing your cauliflower in two.

  3. Take one half and chop into chunky even sized florets. Then drizzle in a tsp of olive oil and season with salt, pepper and a sprinkle of paprika. Place in the oven to roast for 20 minutes.

  4. Lay the bacon on one tray, and then place the other tray on top so it is pressing it down. If needed add some additional trays for weight. This ensures they cook evenly and crispy, and works better for presentation. Place in the oven for 10 minutes and then check if crispy enough - you want them to stand up on their own when on the finished dish.

  5. Put the milk into a saucepan and bring to a low simmer.

  6. Chop the other half of the cauliflower into florets, and place into the pan. Add the double cream and half the butter and then simmer on a low heat for 15 minutes.

  7. Remove the cauliflower and drain, reserving the milk mixture. Place into a food processor and blend until smooth, adding the milk if needed. Set aside to keep warm.

  8. Add the remaining butter into a frying pan and then add the kale. Wilt for around three minutes on a low heat, not letting the kale catch. Set aside.

  9. Use the same pan to cook the fish. Heat the frying pan up to a high heat.

  10. On a plate drizzle the fish with oil and season with salt and pepper. Oiling the fish and not the pan.

  11. Place the plaice fillets skin side down, and fry for 3 minutes. Don’t move the fish during this time as this could result in your fish skin sticking to the pan. If you want an extra knob of butter here will add some richness.

  12. Flip the fish and then cook for a further 2 minutes.

  13. Now assemble your plates. Start off by taking a spoonful of the puree and slightly smearing across the plate. This is easy to do by placing the spoon on the puree and dragging through.

  14. Next take the kale and scatter around the plate. Now take the fish and place on top of the puree, and finally the two slices of bacon and stand up using the kale/fish. Enjoy!


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