Panfried Fillets of Plaice

Ingredients:

Savoy Cabbage

4 Slices of Smoked Bacon

2oz of Butter

Baby Potato

4 Pieces of Plaice

  

Savoy cabbage and smoked bacon are a classic Irish combination. Remove the outer leaves of the cabbage and shred the heart. Put about four slices of bacon under the grill cook slightly and then remove. Pour the bacon juices into a pot, with about two ounces of butter and the shredded cabbage, dice up your bacon and add to the rest. Fry until the cabbage is softened but not mushy and season with plenty of black pepper and salt. Leave to the side - this mixture can be reheated when needed.

While you are doing this you will have some baby potatoes cooked whole and cooled. Slice in half lengthways and fry flesh side down in butter until golden, turn flesh side up, put on a tray and roast in a hot oven for about 10 - 15 mins.

Stock

For the Veloute, this is basically a creamy stock. In a commercial kitchen a lot more work goes into this, but I've made a simple alternative. Put a chopped onion, carrot and celery stick into a pot with 1 bay leaf, 1 clove and a few black peppercorns. If you can get fish carcass or even the skin of the plaice, wash and add to the pot, sweat this mixture down until the liquid almost disappears and add about 2 capfuls of Dry Martini until they almost evaporate. Add 500ml of whipping cream, bring to the boil and simmer for about 30 seconds. Remove from the heat and allow to stand for about half an hour. Pass through a sieve and reheat adding some chopped chives and a squeeze of lemon juice.

Dip the plaice fillet in seasoned flour and fry lightly on each side until golden, squeeze some fresh lemon over and serve.