cornish crab rosevine hotel

Roasted Plaice, Spring Vegetables & Cornish Crab

This amazingly tasty and fresh dish has come straight off The Rosevine’s menu, and Chef Tim has kindly given us his recipe for you to try at home. Using the best of what’s in season – locally caught fish and seasonal vegetables – and you only need the sea view to go with it.  Have a go and wow your guests this summer, hopefully as an al fresco lunch accompanied by a lovely bottle of chilled white wine!

Serves 6 people

Ingredients

  • 3 Large plaice trimmed and halved on the bone (approximately 1kg fish – keep the trimmings and bones for fish stock)
  • Vegetable broth: (see recipe below)
  • 1 Large Onion
  • 1 Garlic Clove
  • 2 Carrots
  • 3 Celery Sticks
  • 2 Leeks (washed)
  • 2 Large Tomatoes
  • 150g Fennel bulb
  • 15 grams butter plus a little vegetable oil
  • 1kg fresh peas in pods
  • Salt and pepper
  • 200 ml white wine
  • 1.5 litres of boiling water
  • 100ml Fish stock (see recipe below)
  • Handful  New season potatoes
  • Handful Broad beans
  • Handful Cornish Asparagus
  • Handful of baby carrots
  • Half a Gem lettuce
  • Pinch of fresh herbs
  • 80g cooked white crab meat

Method

  • To make the vegetable broth roughly dice the stock vegetable and gently sweat in a large pan with the butter and vegetable oil
  • Pod the fresh peas and retain the pods.
  • Wash and gently crush 500g of the pea pods Add 500 grams of the washed and continue to sweat for a minute or two
  • Add in a generous amount of salt and freshly milled pepper
  • Add to the pan the white wine, reduce lightly and then pour in the boiling water
  • Bring to the boil for 5 minutes and remove from the heat and allow to stand for 20 minutes and then pass through a fine sieve

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  • To make the fish stock add 200ml of water to the fish bones and trimmings and boil to reduce by half

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  • Bring a pan of salted water to the boil and cook the potatoes
  • Put the fish on an oiled tray and season and roast in a hot oven for approximately 7 minutes
  • At this point put the broth and 100ml of fish stock on the heat to reduce by half
  • In the boiling water cook the peas, broad beans, asparagus and a few baby carrots
  • Once cooked add to the reduced broth along with some gem lettuce, fresh herbs, a big knob of butter and cooked white crab meat.
  • Serve underneath the cooked plaice in bowls, garnish with pea shoots and edible flowers.