- 275g/10oz breadcrumbs
- 110g/4oz fresh flatleaf parsley leaves
- 2 garlic cloves, peeled
- 4 tbsp olive oil
- salt and white pepper
- 110-150ml/4-5fl oz water
- 4 fillets plaice, skin removed
- 25g/1oz butter
- 1 shallot, peeled, finely diced
- 50g/1¾oz pancetta, finely diced
- 200g/7¼oz Jersey Royal potatoes, finely diced
- 100g/3½oz canned flageolet beans, drained and rinsed
- 100g/3½oz spring greens, finely sliced
- 150ml/5¼fl oz chicken stock
- 50g/1¾oz butter
- 2 tbsp chopped fresh chervil
- For the herb-crusted plaice, preheat the oven to 200C/400F/Gas 6.
- Blend the breadcrumbs, parsley and garlic in a food processor until the mixture resembles fine breadcrumbs.
- Add the olive oil and season, to taste, with salt and white pepper. Blend again until the mixture resembles a smooth paste, adding water as necessary.
- Place the mixture onto a large sheet of greaseproof paper, cover with another sheet of greaseproof paper and, using a rolling pin, roll the mixture out to the size of the four fillets. Set aside.
- Arrange a sheet of greaseproof paper on a baking tray and put the fish fillets on top. Cut the pressed mixture into rectangles to make a crust for each fillet. Top each fish fillet with the crust and bake for 8-10 minutes, or untilt the fish is cooked through.
- For the Jersey Royal potatoes and spring green broth, heat a large frying pan and add the butter. Once melted, add the
- shallots and pancetta and fry for 2-3 minutes until the pancetta is crisp.
- Add the potatoes and flageolet beans and cook for a further two minutes.
- Add the spring greens and stock and cook for 2-3 minutes, or until the volume of stock has reduced slightly.
- Stir in the butter to thicken the sauce and sprinkle over the chervil.
- To serve, spoon the Jersey Royal and spring green broth onto each of four plates and place the fish on top.