- 2 600g+ Plaice
- 4 Vine Cherry Tomatoes
- 2 Large Pickled Onions
- 20 ind Braised Snails
- 2 tbsp Capers
- 12 Wild Garlic Leaves
- 125g Butter
- 1 tbsp Chopped Parsley
- ½ Lemon
Kentish Plaice & Snails with Capers, Wild Garlic & Pickled Onions Rings
Kentish Plaice & Snails with Capers, Wild Garlic & Pickled Onions Rings
Kentish Plaice & Snails with Capers, Wild Garlic & Pickled Onions Rings
by H&RH Escargots
Ingredients
Method
• Braise the snails.
• Fillet the plaice, skin then place back in to fridge.
• Place a non-stick frying pan and a small saucepan of boiling water onto the stove.
• Slice the onions into 3mm thick slices then divide into rings.
• Quarter the tomatoes and wash the wild garlic.
• Chiffonade (finely shred) the parsley.
• Season the plaice then place 2 tbsp of oil into the frying pan, when hot place the fillets in carefully and cook for 2 minutes on a high heat until golden.
• Add the butter and turn carefully flip over, add the tomatoes, lemon juice, capers, snails and parsley. Keep basting the fillets with this buttery sauce for a further minute.
• Blanch the garlic for 30 seconds and then start to plate by arranging the fish onto a plate and dress with the garlic, tomatoes, snails and onion rings. Finish by spooning over the buttery sauce.
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