Paupiettes of Plaice with Cauliflower Purée and Soused Turnip

Steamed plaice fillets rolled into paupiettes, served with creamy cauliflower purée, tangy soused turnips, and fresh crabmeat.

Healthy Seafood Gluten Free Crab Plaice

Estimated Nutrition

Calories

620.6

kcal / serving

2482.4 kcal total

Carbs

23.6g

per serving

94.5 g total

Fat

45.6g

per serving

182.2 g total

Protein

29.7g

per serving

118.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

CondimentsSauces

150

White Wine Vinegar

Dairy

Butter

110

Double Cream

NutsSeeds

0.5

bunch

Coriander Leaf

fresh, roughly chopped

tbsp

Coriander Cress

for garnish

pinch

Salt

to taste

OilsFats

110

Olive Oil

Seafood

piece

Plaice

fillets, skin removed

125

Crabmeat

fresh white

Vegetables

piece

Cauliflower

cut into florets

piece

Turnip

peeled and finely sliced

Method

Plate the purée, top with three fish rolls, crabmeat, and souse turnip.

Garnish with coriander cress and coriander oil.

Score the skin side of the plaice fillets and season with salt and pepper.

Roll each fillet into a paupiette and steam for 5 minutes until cooked through.

Blend coriander leaves with 110ml olive oil and pass through a sieve to make coriander oil.

Boil the cauliflower florets for 5 minutes until tender and drain.

Blend the cauliflower with 50g butter and 110ml cream until smooth and season.

Simmer 150ml vinegar, 50g sugar, and salt in a saucepan.

Pour the hot liquid over the sliced turnip and marinate for 5 minutes.