- 2 whole plaice, filleted, bones reserved
- salt and freshly ground black pepper
- 4 cocktail sticks, soaked in water
- 1 head of broccoli, florets removed
- 12 spears of asparagus, trimmed
- 100g/3½oz unsalted butter
- 2 shallots, finely chopped
- 1 garlic clove, finely chopped
- fish bones, reserved from filleting the plaice
- 200ml/7fl oz white wine
- 200ml/7fl oz fish stock
- 200ml/7fl oz double cream
- 300g/10oz mushrooms
- 2 tbsp chopped flatfleaf parsley
- For the steamed plaice, skin the fillets and season with salt and pepper. Roll up each fillet lengthways and secure with cocktail sticks.
- Place a steamer filled with boiling water on the hob. Bring to a simmer, then place the fish near the edge and steam for 6-8 minutes.
- For the vegetables and white wine sauce, fill another steamer with boiling water and add the broccoli and asparagus. Steam for 4-6 minutes then remove from the heat.
- In a frying pan, add half the butter and, once melted, add the shallots and cook for 2-3 minutes until soft and translucent. Add the garlic and fish bones and cook for 2-3 minutes. Add the wine and simmer until the volume of liquid has reduced by half. Add the stock and reduce again by half. Pass through a sieve and stir in the cream. Season to taste with salt and freshly ground black pepper, and keep warm until ready to serve.
- Heat another frying pan and add the remaining butter. Once melted, add the mushrooms and fry gently for two minutes.
- To serve, place the broccoli and asparagus in the centre of serving plates with a plaice fillet sitting in the middle. Pour the white wine sauce over and around the plate and top with the mushrooms. Sprinkle with coriander cress.