Cornish Plaice with Vegetable and Herb Sauce

For the corn on the cob, remove the stalks from the carrots, wash and grate them. Clean, wash and chop the spring onion.

Heat oil in a pot, add onions and let them sweat. Add carrots and fry briefly. Sprinkle plaice fillets with lemon juice, add salt and pepper and place on top of onions and carrots. Pour in wine and simmer with lid closed and moderate heat for about 10 minutes.

In another pot, bring water to a boil, add salt and cook pasta in it until al dente. Strain the pasta.

Clean lettuce, wash and pluck into pieces of about 3 cm. Wash the cucumber and radish, if necessary remove the peel from the cucumber, and cut both into fine slices.

For the salad marinade, mix oil, lemon juice, herbs, salt and pepper and mix with the salad.

Gently remove the mash from the pot and keep warm, covered. Reduce vegetable sauce a little, add whipping cream and simmer until sauce is creamy. Mix in herbs.

Divide pasta between two plates, pour sauce over and serve with plaice fillets.

Preparation Tip:

Try this dish with other fish as well!

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