BBC Gardeners’ World Live & BBC Good Food Show Summer Showguide 2023 | Page 124

AS SEEN ON
Big Kitchen

Whole baked plaice , sparkling wine , shellfish beurre blanc , seashore vegetables

SERVES 2
Paul Ainsworth
FOR THE BUTTER SAUCE
• 100g cockles
• 100g mussels
• 100g clams
• 300ml sparkling wine or champagne
• 10ml extra virgin olive oil
• 1 large long shallot , finely chopped
• 1 garlic clove , finely chopped
• 1 star anise
• pinch ground white pepper
• 100ml double cream
• 100g unsalted butter , chopped into small pieces
• 100g smoked butter , chopped into small pieces
• 100g mixed seashore vegetables ( samphire / sea purslane / mixed seaweed )
• 2 oysters ( opened and removed from the shell and set aside with their juice )
• ½ lemon , zested and juiced
• 5g finely chopped chives
• 5g chopped chervil
• 5g chopped parsley
• 1 pinch Cornish sea salt for seasoning
FOR THE FISH
• 150g unsalted butter
• 1 large plaice ( 800 / 900g ), cleaned , fins removed and de-gutted
• 1 lemon , sliced into thin rounds
• 4 sprigs thyme
• buttered new potatoes , to serve
• asparagus , to serve
1 Start with the butter sauce . Put the cockles , mussels and clams into a hot saucepan with a lid , add a splash of sparkling wine , then put the lid on and steam for 30-40 seconds until all the shells are open . Strain the shellfish , retaining any cooking liquid in a bowl , and pick the meat from the shells , discarding any unopen shells . 2 Put the olive oil in a large saucepan set over a medium heat , then add the shallots , garlic , star anise and white pepper . Cook for 2 mins , making sure not to colour or burn the shallots . 3 Add the sparkling wine to the saucepan and reduce until it has almost evaporated , and the shallots are glazed . Pour in the remaining cooking juices from the shellfish and the double cream , then reduce by half . 4 Remove the pan from the heat and slowly add the unsalted and smoked butter . Whisk to create a thick butter sauce . Reduce the heat to low and fold through the seashore vegetables , cooked shellfish , raw oyster and juice , followed by the lemon zest and juice . Now check the seasoning and add more salt or lemon if needed .
5 Remove the pan from the heat , stir through the chopped fresh herbs and keep warm until you ’ re ready to serve the fish . 6 Heat the oven to 180C / 160C fan / gas 4 . For the plaice , put the butter in a saucepan and cook over a medium heat until the butter has caramelised and gone a nut-brown colour . Strain through a sieve and leave to cool to room temperature . 7 Season the fish all over with salt and pepper , then brush the fish with the brown butter and put onto a baking tray lined with baking paper . This will help stop the fish from sticking during cooking . 8 Put the lemon slices all over the fish , followed by the thyme sprigs . Bake in the preheated oven for 8-10 mins . If you have a food thermometer , the fish should be 45C / 50C probed on the bone . 9 Remove the fish from the oven and baste the brown butter all over it . Remove and discard the lemon and thyme , then put the fish onto a serving plate , ready for the butter sauce to be served on top . Serve alongside buttered new potatoes and asparagus .
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