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Stuffed Plaice with Fragrant Rice
Serves 6
1 onion medium diced
1 bulb of Fennel
2 lemons zest
1 lemon juiced
1 star anise
200g long grain rice
6 Plaice
Small Bunch of Parsley and Fennel or Dill
Sauce Vierge
Onion medium diced
5 tomatoes de seeded and diced
Small bunch of flat leaf parsley
Small bunch of Coriander
Small bunch of basil
2 lemons juiced and Zested
400ml of Olive Oil
200g Capers
Method,
1) Put the rice on to boil with a star anise and cook for 10 minutes season with salt. Once cooked cool down with cold water for 15 minutes and leave to the side for later.
2) In a pan sweat the fennel bulb and onion until translucent and add your rice. Take the pan off the heat, chop the parsley and fennel and dill put the herbs into the pan along with the lemon zest and juice. Season with salt and white pepper.
3) The plaice will require patience but hang in there. Get your plaice and season the inside with not much salt and pepper. Insert the rice and fill half plaice and try to fold it like a book. For cooking insert a cocktail stick in the plaice make sure you have soaked your sticks in water otherwise it will burn during cooking.
4) Cooking the plaice, put the oven on 150C. Put the plaice on a tray lined with baking parchment. Put the plaice into the for 15-20 minutes.
5) While the fish is cooking make the sauce Vierge. Add your onions and tomatoes into the olive oil and cook to blood temperature (37.5C). Add your herbs, lemons and capers. Leave to rest in the pan.
6) Once the fish has cooked plate the fish and serve with a simple green salad. And dress the fish with sauce vierge.
Enjoy
Serves 6
1 onion medium diced
1 bulb of Fennel
2 lemons zest
1 lemon juiced
1 star anise
200g long grain rice
6 Plaice
Small Bunch of Parsley and Fennel or Dill
Sauce Vierge
Onion medium diced
5 tomatoes de seeded and diced
Small bunch of flat leaf parsley
Small bunch of Coriander
Small bunch of basil
2 lemons juiced and Zested
400ml of Olive Oil
200g Capers
Method,
1) Put the rice on to boil with a star anise and cook for 10 minutes season with salt. Once cooked cool down with cold water for 15 minutes and leave to the side for later.
2) In a pan sweat the fennel bulb and onion until translucent and add your rice. Take the pan off the heat, chop the parsley and fennel and dill put the herbs into the pan along with the lemon zest and juice. Season with salt and white pepper.
3) The plaice will require patience but hang in there. Get your plaice and season the inside with not much salt and pepper. Insert the rice and fill half plaice and try to fold it like a book. For cooking insert a cocktail stick in the plaice make sure you have soaked your sticks in water otherwise it will burn during cooking.
4) Cooking the plaice, put the oven on 150C. Put the plaice on a tray lined with baking parchment. Put the plaice into the for 15-20 minutes.
5) While the fish is cooking make the sauce Vierge. Add your onions and tomatoes into the olive oil and cook to blood temperature (37.5C). Add your herbs, lemons and capers. Leave to rest in the pan.
6) Once the fish has cooked plate the fish and serve with a simple green salad. And dress the fish with sauce vierge.
Enjoy
Thanks Jack and keep up the good work!!
Consider this recipe well and truly nicked lol
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