Plaice Fillet on Pea Puree

Ingredients

• 200 g waxy potatoes
• Salt
• 400 g green peas
• 250 ml vegetable broth
• 0.5 yellow bell pepper
• 2 Spring Onions
• 1 red chili pepper
• 4 Cherry Tomatoes
• 4 tbsp plant oil
• 150 ml dry white wine
• 100 ml vegetable stock
• pepper (ground)
• 0.5 tsp cornstarch
• 4 plaice double fillets (ready to cook, skinless)
• 1 tbsp Lemon Juice
• 2 tbsp butter
• 3 tbsp olive oil
• mint (for garnish)

Instructions

1. 1.

   Peel, wash and boil the potatoes in salted water for 25-30 minutes.

2. 2.

   Wash the peas and bring them with vegetable broth to a boil. Simmer covered over medium heat for about 10 minutes.

3. 3.

   Drain the peas, reserve some broth, then puree the peas with a little broth and mint.

4. 4.

   Wash the bell pepper, remove seeds and white membranes, dice finely. Trim and dice spring onions. Wash chili, halve lengthwise, deseed and finely chop.

5. 5.

   Wipe dry the tomatoes.

6. 6.

   Heat 2 tbsp oil in a pot, sauté vegetables with chili. Deglaze with wine, add stock, season, and simmer for 10 minutes over medium heat. Thicken with cornstarch dissolved in cold water if needed.

7. 7.

   Wash and pat dry the fish, drizzle with lemon juice, season, lightly dust with flour, then sear in a hot pan with remaining oil until golden brown on both sides. Add butter and tomatoes, remove from heat, turn the fish in butter and let it finish cooking.

8. 8.

   Drain potatoes, steam off excess water, press through a potato masher, mix with pea puree and olive oil. Add enough broth to achieve a smooth consistency. Season with salt, pepper and nutmeg.

9. 9.

   Serve the puree in the center of warmed plates, top each with a piece of seared plaice, swirl the seasoned sauce around, garnish with a cherry tomato and mint leaves.