James Tanner gives us his recipe for a quick mid week meal - pan-poached plaice in Provence style sauce.
This is James' own twist on a classic French Provencal dish, with a nod to Cannes!
6 new season potatoes
Knob of butter
4 fillets plaice (skinned)
50g tapenade paste
½ pint fish stock
½ pint passata pulp
3 cloves of garlic, sliced
1 diced shallot
1/4 yellow pepper, diced finely
1/2 courgette, diced
40g blanched French beans cut into halves
¼ bunch basil (picked)
2 tbsp chopped parsley (optional)
Juice of ½ lemon
Salt and pepper
First pop your potatoes on to boil in salted water cook for roughly 12 minutes then drain and set aside. Lay out fillets of plaice and spread over the tapenade paste, lay the basil leafs on top and roll each fillet up, hold together with a cocktail stick.
Take a large non stick frying pan and add a splash of oil over a medium heat sauté the garlic and shallot for only 30 seconds then add the pepper, pour in the fish stock and passata simmer and season with salt and pepper.
Slice the potatoes and sauté in a frying pan with a splash of oil and the knob of butter, cook roughly for 2 minutes each side to colour, whilst potatoes are cooking cook the fish.
Put fish into the liquid, cover with greaseproof paper and poach gently for 2 minutes. Turn the fish and poach for a further 2 minutes then remove the paper and add the diced courgette and French bean halves.
Turn up the heat and simmer to then sprinkle over parsley and lemon juice and season to taste. Pull out the cocktail sticks and arrange fish in serving bowls and pour over vegetables and sauce. Drain the saute potatoes and add to bowls and serve.