Plaice with celeriac, apple and lemongrass purée and cobnut foam
Item 1 of 1
A delicious mix of flavours combine to create this special fish dish. Quite simple to prepare, the pan-fried plaice is lifted by a hint of lemongrass in an apple purée and balanced by the nutty flavours of celeriac of cobnuts.
First published in 2015
Ingredients
Metric
Imperial
- 4 plaice fillets
- 1/2 celeriac, peeled
- butter, for frying
Apple and lemongrass purée
- 2 apples, such as Golden Delicious
- 1 stick of lemongrass
- 15g of sugar
- 50g of butter
Cobnut foam
- 40g of cobnuts, chopped
- 75g of milk
SAVE RECIPE
Equipment
- Hand blender
Method
1
Slice the celeriac into thin rounds. Bring a pan of salted water to the boil, then cook the slices until al dente. Set aside
2
Cut the lemongrass stick in half and lightly crush with the back of a knife. Peel the apples, remove the core and cut into cubes
3
Add the apple cubes to a pan with the the butter, sugar and lemongrass, and simmer until the apple is soft. Remove the lemongrass and mash the apples to a coarse purée
4
Preheat the oven to 200°C/gas mark 6. Place the chopped cobnuts on a tray and roast until dark brown, this should take about 10–12 minutes
5
Transfer to a small saucepan and add the milk. Bring to the boil and leave to infuse for 20 minutes. Season with salt and set aside
6
When ready to serve, add a little butter to a frying pan and fry the celeriac rounds until lightly golden. Warm through the cobnut milk and blend with a hand blender to create a foam
7
Season the plaice fillets with salt and pepper. Heat the butter in a frying pan until it it foaming and add the fish. Cook until golden brown on each side
8
To plate, place the fish alongside a few slices of celeriac on each plate. Top with a spoon of the apple purée and some of the cobnut foam
First published in 2015
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024