Plaice with Smoked Eel Filling

Ingredients

• 2 medium plaice
• 150 g smoked eel fillet
• 1 EL white wine
• 1 EL Noilly Prat
• 1 EL lemon juice
• 1 Garlic clove
• 2 EL crème fraîche
• 8 Cherry tomatoes
• 1 chicory
• 0.5 spring onion
• 1 EL white wine vinegar
• Salt
• pepper (ground)
• 2 EL oil
• 200 ml fish stock (from the jar)','salt','pepper (ground)','80 ml heavy cream
• 20 g cold butter
• 1 EL Noilly Prat

Instructions

1. 1.

   Finely chop the eel fillet, blend with white wine and Noilly Prat, then strain through a sieve. Season with lemon juice, minced garlic, salt, and pepper, and stir in crème fraîche.

2. 2.

   Wash and pat dry the plaice. Make a slit along the midline from the underside, separate both fillets from the bones up to almost the edge, slightly lift, and spread the filling on top. Place the fish on a steamer tray and steam in an appropriate pot for about 8 minutes.

3. 3.

   For garnish, wash and halve cherry tomatoes. Clean chicory and split into leaves. Wash spring onion, trim, and slice the white part into rings.

4. 4.

   Whisk vinegar, salt, pepper, and oil together.

5. 5.

   During sauce preparation reduce fish stock quickly to half in a saucepan, add cream and reduce again, season with salt and pepper, stir in Noilly Prat. Add cold butter pieces and whisk until emulsified; taste.

6. 6.

   Serve by plating the plaice with sauce, arrange chicory and tomatoes decoratively, sprinkle spring onions, and drizzle salad dressing over the top.