Grilled fillet of Plaice, fricassee of autumn vegetables, lobster butter sauce

John Hooker

John Hooker

5th December 2023
John Hooker

Grilled fillet of Plaice, fricassee of autumn vegetables, lobster butter sauce

80 min

Serves 4

Ingredients

Grilled fillet of Plaice

  • 4 fillets of sustainably caught fish
  • 200g white crab meat (allow 50g/ person)
  • 50g butter
  • 30ml white wine

Autumn vegetable fricassee

  • 50g 5mm diced golden beetroot
  • 50g 5mm diced squash
  • 50g finely sliced cavolo nero
  • 50g finely sliced gem lettuce
  • 20g chopped dill
  • 30g butter
  • 50ml white wine

Beurre blanc

  • 50ml white wine
  • 1tsp black peppercorns
  • 1 sprig tarragon
  • 50g finely diced shallot
  • 50ml white wine vinegar
  • Pinch salt
  • 125g unsalted butter
  • 30ml double cream

Method

Grilled fillet of Plaice

Set up a tray for the fish with a splash of olive oil the wine and butter.
Sit your fish on the mix and season with salt.
Place under a preheated grill checking regularly and basting some of the butter, wine mix over the top.
Once ready set aside to rest while you plate the vegetable fricassee and warm the crab through the beurre blanc.

Autumn vegetable fricassee

Warm a pan over a medium heat and add the butter to gently melt.
Add the beetroot a pinch of salt and black pepper, sweat for two minutes then add the squash, allow to gently sweat for another two to three minutes then add the Cavolo Nero and the white wine.
keep stirring the mixture, allowing the wine to reduce and emulsify with the butter.
Now add the gem lettuce and dill and set aside until plating.

Beurre blanc

Add the wine, peppercorns, tarragon, shallot, vinegar and salt to a pan and bring to a gentle simmer and reduce until they’re about 2tbsp of liquid left.
Now add the diced butter a little at a time, whisking to emulsify to the mix.
Once all the butter has been mixed in add the cream and continue to whisk. Now pass the mix though a fine sieve and check the seasoning.
When ready to serve, warm gently over a low heat, add the lobster meat and a generous pinch of chives.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.