Fillet Of Plaice, Purple Sprouting Broccoli, Morecambe Bay Shrimps, Roast Bone Sauce – Main course cooked by Daniel Akrigg from Rogan & Co, Cumbria Young Chef of the Year 2013
- 1 whole plaice
- 200g Purple sprouting broccoli
- 100g Shrimps from flookburgh
- 50g butter
- 20g superfine capers
- 1 cucumber
- 2 pink fir/ jersey royal potatoes
- 50g parsley
- 1 onion
- 1 leek
- 1 carrot
- 1 stick celery
- Clean and fillet plaice, chop bones and roast at 160 degrees for 20 mins
- Dice veg and roast in pan, add bones and cover with water, simmer for 20mins
- Pass and reduce, whisk in butter to finish
- Dice cucumber, dice and cook potatoes, chop parsley, flash fry capers.
- Trim Purple Sprouting Broccoli and pan fry
- Pan fry Plaice fillets, 4 mins, season, bring everything together and serve
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