Herb-crusted plaice with Jersey Royal and spring green broth
For the herb-crusted plaice
- 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
For the Jersey Royal potatoes and spring green broth
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.