Prep time
20 mins
Cooking Time
30 mins
Serves
4
Ingredients
Ingredients
For the plaice
- 8 plaice fillets (can also use lemon sole and halibut)
- 1 lemon, wash and peel the zest with a vegetable peeler into thin strips, keep the juice
- 100 ml white wine
- 80 ml olive oil
- 80 g unsalted butter
- 4 g fresh thyme
- 2 bay leaves cut in half
- 4 sliced garlic cloves
- 2 g coarse sea salt
- 10 turns of fresh black pepper
For the risotto
- 200 g risotto rice
- 550 ml chicken stock, hot
- 50 g butter
- 50 ml olive oil
- 3 g coarse sea salt
- 50 g grated Parmesan
- 150 g shallots, finely diced
- 1 bay leaf
- 6 turns of fresh ground black pepper
- 10 g fine chopped garlic
- 1 g chopped thyme
- 200 ml white wine
- 15 ml lemon juice
- Fine zest of one lemon
- Large peel off 1 lemon taken off with a speed peeler
- 50 g crème fraiche
Method
Method
Before you start to cook the plaice, you will need to start the risotto as this will take just as long.
Pre-heat the oven to 170c
Lemon risotto
- Sweat off the shallots, garlic, thyme, large lemon peel and bay leaf on a low heat in the butter and olive oil. Make sure they do not brown.
- Add the rice and cook for 2 minutes, stirring all the time so the oil is absorbed.
- Add the white wine and cook until it has all evaporated. This will take a minute or so.
- Slowly add the hot chicken stock to the rice, little by little, stirring every minute or so. This will take around 16 minutes until the rice is almost cooked.
- After 4 minutes of cooking, cook the plaice in the oven. When the rice is almost cooked, add the fine lemon zest, juice, crème fraiche, and Parmesan.
- Re-season if needed and cook for 2 minutes.
Baked plaice
- To cook the fish, take a large non-stick shallow oven tray and spread butter all over it.
- Put 1/2 the herbs and aromatic seasonings on the tray, including salt and pepper then the rest the plaice on top.
- Drizzle with the white wine and lemon juice then a few specks of butter and some more seasoning.
- Cover the shallow tray in tin foil and bake the plaice for in the oven for approx 6-8 mins.
- Serve with the lemon risotto.