Manna From Devon Cooking School is providing our next superb #seafoodweek recipe! If you’ve not heard of them then they were established in 2005, run by Holly and David Jones who teach cooking skills to small groups in the relaxed environment of their Victorian Home overlooking the River Dart. If you like the sound of this, then head to their website for more info and the lastest dates and courses.
This week they are using Plaice which is easily obtainable from your local fishmonger. As usual, go for a source that is sustainable, given Plaice is one of the most popular flatfish.
Photography by Mr Nick Hook.
For 3-4 people
1 large plaice, about 1.5g/3lb in weight
1 large leek, trimmed and very thinly sliced
180g cherry tomatoes, cut in half
2tbsp olive oil
Small bunch fresh thyme
60g green olives, stoned and cut in half
30g capers, chopped if large
150ml dry white wine
240ml fish or shellfish stock
Salt and pepper
- Trim the plaice by cutting off the frills around the outside, taking off the head and tail and cutting slashes with a sharp knife into the top skin.
- Rinse and dry the plaice and season it with salt and pepper.
- Mix the leeks and tomatoes with the oil and thyme and put them on a flat wide roasting tin.
- Roast the veggies in the oven until they are starting to soften. Add the olives, capers and wine and put the tin back in the oven and reduce the wine by half.
- Put the plaice on top of the cooked leeks and tomato and roast it in the oven for about 15 minutes depending on how thick it is until it’s cooked through – the flesh should come away from the bones easily and it will have turned bright white in colour. Put the plaice on a serving plate to keep warm.
- Pour the stock into the roasting tin, put it back in the oven and bring the liquid to the boil. Simmer for 5 minutes stirring from time to time with a wooden spoon to reduce the stock and make a chunky sauce.
- Serve the plaice at once with the sauce spooned over the top. Delicious with plainly boiled potatoes and a green salad or vegetable.