Mon, 22 February 2016
Ingredients:
300 g Plaice
flour, to coat the plaice
40 g pancetta, cut into medium-sized lardons
50 g seedless grapes, sliced
10 g pumpkin seeds, toasted
a few sprigs flat-leaf parsley, chopped
2 teaspoons lemon juice
2 tablespoons chervil pesto
Method:
Lightly season the plaice cheeks with salt and pepper and then toss in the flour, dusting off any excess.
Heat a non-stick frying pan with a little oil and place the plaice on the pan.
Cook until golden on both sides, approximately 3 minutes per side, then remove from the pan and keep the plaice hot.
Clean the pan and reheat until hot. Add the pancetta to the pan and fry quickly until crisp, but be careful not to burn the pancetta.
Add the grapes to the pan and fry for about 30 seconds, then add the lemon juice and parsley sprigs.
Put the plaice on to a pre-warmed plate and spoon the pancetta and grape mixture over the fish.
Garnish with the toasted pumpkin seeds and finally drizzle with the chervil pesto.