This is a simple recipe from Angela Hartnett that takes advantage of our seriously fresh local plaice and our pesto (although if you are feeling up for it then check out our wild garlic pesto recipe).
4 plaice fillets, skinned
2 tbsp breadcrumbs
1 tbsp pesto
200ml double cream
Nutmeg – a few grates to taste
1 tbsp flat-leaf parsley, chopped
Zest of half a lemon
Freshly milled salt and pepper
First up, combine the pesto and breadcrumbs. Then finely chop the leeks and blanche for 2 minutes in boiling water. Then plunge in cold water and drain thoroughly.
Put the plaice fillets into a pan with a couple of spoons of water and cook under a hot grill for 3-4 minutes depending on the thickness of the fillets. While they are cooking, bring the cream to the boil, add the leeks and cook until thickened. Season with nutmeg and top with the parsley.
Remove the plaice from the grill, top with the pesto mix, and return to the grill for a further minute or until cooked. Remove and plate with the leeks and finish with seasoning and the lemon zest.