Roast Plaice with Summer Vegetables and Truffle

Chef : James Sommerin : The Crown at Whitebrook Rare Recipe from James Sommerin, The Crown at Whitebrook

James Sommerin, Executive Head Chef at Michelin-starred The Crown at Whitebrook, has garnered recognition in the culinary world for his ability to deconstruct and re-interpret classic dishes without ever losing the point of the meal - enjoyment of the food.

Roast Plaice with Summer Vegetables and Truffle (serves 4)

Recipe : Roast Plaice with Summer Vegetables and Truffle : The Crown at Whitebrook (300x250)

INGREDIENTS - PLAICE

6-8 plaice fillets, trimmed
50g butter melted
1 butternut squash
4 globe artichokes
4 Jerusalem artichokes
Sprig of thyme
Clove of garlic
100g salad leaves for garnish

METHOD - PLAICE

Peel and blanch all vegetables. Roast vegetables in a little butter with a sprig of thyme and a clove of garlic, until lightly coloured.

In a separate pan fry the fillets of plaice in butter for 1-2 min on each side until cooked. Remember not to over cook otherwise the fish will become dry.

Assemble.

INGREDIENTS - TRUFFLE SAUCE

Two shallots
200ml Noilly Prat or other vermouth / martini
200ml white wine
100ml fish stock
100ml cream
25 ml truffle oil

METHOD - TRUFFLE SAUCE

Peel ands slice shallots. Place in a pan with the Noilly Prat or vermouth and white wine. Reduce by three quarters, add fish stock, reduce by a half and add cream. Reduce by three quarters until thick and glossy.

Finish with truffle oil.