Poached plaice, late summer vegetable nage and orange oil

Poached plaice, late summer vegetable nage and orange oil

By
From
British Seafood
Serves
4
Photographer
David Loftus

At its best, plaice is wonderful poached and I like to serve it with a medley of fresh vegetables and herbs. Feel free to change the vegetables and herbs as you please, using whatever happens to be in the fridge or garden. You don’t necessarily have to use plaice either – any fish will do and you might like to poach a few oysters in there as well.

Ingredients

Quantity Ingredient
1 plaice, filleted, skinned and cut into 100 g portions
100g french beans, trimmed and blanched
100g swiss chard, trimmed and blanched
4 tomatoes, blanched and skinned
2 teaspoons tarragon, chopped
2 teaspoons flat-leaf parsley, chopped
1 orange, segmented and sliced into small pieces
cornish sea salt

Vegetable nage

Quantity Ingredient
light rapeseed oil, for cooking
2 shallots, peeled and finely chopped
4 garlic cloves, peeled and crushed
1 fennel bulb, trimmed, halved and sliced
150ml white wine
200ml Vegetable stock
200ml Roast fish stock
100ml double cream

To finish

Quantity Ingredient
drizzle Orange oil

Method

  1. For the vegetable nage, place a fairly wide saucepan over a medium heat and add a drizzle of oil. When hot, add the shallots, garlic and fennel and cook, stirring, for 2 minutes – just to soften the vegetables a little. Add the wine and let it bubble to reduce almost completely. Now add both stocks and simmer until reduced by half. Add the cream and bring to a simmer. Taste and season with salt if required. Set aside.
  2. Season the plaice fillets with salt, roll them and gently lower into the nage. Bring back to a simmer and simmer gently for 1 minute, then remove from the heat. Leave to stand for 3 minutes; the fish will finish cooking in the residual heat.
  3. When the fish is ready, using a fish slice, carefully transfer the fillets to a warmed plate; keep warm. Add the beans, chard, tomatoes and herbs to the nage. Set aside 4 orange segments for the garnish and add the rest to the nage. Bring back to a simmer.
  4. Divide the vegetables and nage equally between 4 warmed bowls. Top with the plaice fillets and finish with the reserved orange segments and a drizzle of orange oil. Serve at once.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again