It is a great thing to make, not only because it is a quick and easy way to liven up any piece of oven roasted white fish, but also because it can be frozen and portioned as and when required
You can of course serve it with chips, oven chips maybe, or even mashed potatoes – I served mine today with spinach, baby baked potatoes and some pan-fried tomatoes
As soon as they have been crumbed, place them on the oven tray until they have all be coated. I have lightened it up by using egg whites and not a whole egg as well as using garlic in the crumb for extra flavour, as this is a “dry baked” fish dish
Luckily we all did ok and produced a very pretty plate of fruit topped with a Cointreau sabayon, which was caramelised on top with the blow torch and served with some freshly baked shortbread
Take the tapenade mixture and spread over one side of each plaicefillet. Roll up the fillets from the head to the tail end and fix with a small skewer or cocktail stick
Our masterclass also taught us the methods of cooking plaice En papillotte (in foil bags baked in the oven) and also simply breading the fillets first with flour, egg and then crunchy breadcrumbs, then pan fry
For the plaice. Preheat the oven to 190C/gas 5. put 4 plaicefillets on a baking tray, brush with half the melted butter, season to taste with salt and pepper and place a second fillet on top of each one. Remove from the oven and leave to rest for 3 minutes. When the plaice has been cooking for 5 minutes, heat a large frying pan with the remaining vegetable oil and sauté the prawn tails for 1-½ to 2 minutes on each side, adding 12 cooked chestnuts and the spring onions halfway through. 8 large plaicefillets, (i
Preheat the oven to 180C/gas mark 4. Completely wrap the plaice in 3-5 slices of lardo (depending on the size and thickness of the fillets - you may find it easier to cut them crossways into smaller pieces first). Roast in the oven on a baking tray for 8 minutes. Remove the plaice from the oven and leave to rest for 5 minutes. 1 large plaice, around 125g, skinned
