Plaice with Pea Purée, Bacon, New Potatoes and Asparagus

A healthy, delicious meal featuring steamed plaice fillets served with smooth pea purée, crispy bacon, and seasonal spring vegetables.

Healthy Seafood Main Course British Steamed

Estimated Nutrition

Calories

621.6

kcal / serving

2486.4 kcal total

Carbs

17.1g

per serving

68.4 g total

Fat

45.6g

per serving

182.4 g total

Protein

35.7g

per serving

142.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Unsalted Butter

Softened for greasing

Unsalted Butter

For the purée

100

Double Cream

Meat

rasher

Smoked Dry-Cured Streaky Bacon

NutsSeeds

handful

Flat leaf Parsley

pinch

Salt

To taste

pinch

Black Pepper

To taste

OilsFats

teaspoon

Rapeseed Oil

For dressing garnish

Seafood

piece

Plaice

Filleted and skinned

Vegetables

200

Baby Potatoes

bunch

Asparagus

handful

Pea

In their pods

handful

Pea Shoot

For garnish

200

Fresh Podded Peas

For the purée

Method

Stack the fish basket on top and steam everything for a final 3 minutes.

Add asparagus and peas in pods to the potato basket and steam for 3 minutes.

Line the top basket with greased greaseproof paper and add seasoned fish rolls.

Roll up the plaice fillets and set them aside.

Steam the new potatoes in the bottom bamboo basket over boiling water for 7 minutes.

Simmer the mixture briefly then blend into a smooth purée and season to taste.

Melt butter in the bacon pan, then add peas, parsley, 50ml water, and cream.

Plate the fish and purée with bacon and vegetables, then garnish with dressed pea shoots.

Fry the bacon in a dry pan until crisp and drain on kitchen paper.