Paul Ainsworth's Cornish plaice with mussels and garlic
The sun is shining so we're whisking you off to the seaside! Paul Ainsworth is live from Cornwall with his catch of the day - Cornish Plaice, with mussels, garlic, parsley, and Basil. Paul’s cooking from his very own food truck, ahead of the launch of his Travelling Feast Festival next month.
Cornish Plaice with Mussels and Garlic
1 x whole plaice, skin and head removed
60g salted Cornish butter, diced
5 sprigs thyme
1 bay leaf
1 whole lemon
100g mussels, cleaned and beards removed
50ml of Cornish cider
100g piece of sourdough, torn into rustic pieces
Olive oil, rock salt and ground mace, to season
1 shallot, finely diced
1 clove garlic, grated or finely chopped
Splash of lemon juice
30g fine capers
2 gherkins, finely diced
10g fresh parsley, finely chopped
basil leaves and finely grated lemon zest, to garnish
Sea salt for seasoning
1. Preheat the oven to 180C. Season the plaice all over and place onto a sheet of tin foil lined with greaseproof paper.
2. Place half the butter over the fish with the thyme, bay leaf and slices of lemon. Now wrap the fish in the foil, folding the edges to create a parcel.
3. Place the fish parcel into the oven or onto a preheated BBQ and bake for 5 - 6 minutes or until the fish reaches 46 – 48C on the bone.
4. Heat a large pan then add the mussels and cider and place the lid on. Cook for 2 minutes to steam. Once steamed, discard any mussels which have not opened. Pick the meat from the remaining mussels shells and set aside.
5. Heat a pan. Season the bread with olive oil, rock salt and ground mace and start to chargrill in the pan. Turn every 30 seconds until you get a lovely roasted colour.
6. To make the brown butter, add the remaining butter to a hot pan and cook until golden brown, then add the shallots and garlic to the pan to soften slightly. Finish the butter with lemon juice, capers, gherkins and chopped parsley. Fold the mussel meat into the brown butter.
8. Open the fish parcel, remove the herbs and lemon and put the plaice onto a plate. Add any remaining juices and butter from the fish parcel to the brown butter sauce.
9. To serve, spoon the sauce all over the fish and place the rustic croutons over and around the fish. Finely grate lemon zest over the top and add sliced leaves of basil to finish the dish.