Fillet Of Plaice, Purple Sprouting Broccoli, Morecambe Bay Shrimps, Roast Bone Sauce
Main course cooked by Daniel Akrigg from Rogan & Co, Cumbria Young Chef of the Year 2013
- 1 whole plaice
- 200g Purple sprouting broccoli
- 100g Shrimps from flookburgh
- 50g butter
- 20g superfine capers
- 1 cucumber
- 2 pink fir/ jersey royal potatoes
- 50g parsley
- 1 onion
- 1 leek
- 1 carrot
- 1 stick celery
- Clean and fillet plaice, chop bones and roast at 160 degrees for 20 mins
- Dice veg and roast in pan, add bones and cover with water, simmer for 20mins
- Pass and reduce, whisk in butter to finish
- Dice cucumber, dice and cook potatoes, chop parsley, flash fry capers.
- Trim Purple Sprouting Broccoli and pan fry
- Pan fry Plaice fillets, 4 mins, season, bring everything together and serve
Food Type
Product
- Beef Classic Demi-Glace
- Beef Glace
- Beef Gravy
- Beef Halal Stock
- Beef Stock Mix
- Cheese Stock Base Mix
- Chicken Classic Demi-Glace
- Chicken Glace
- Chicken Gravy
- Chicken Halal Stock
- Chicken Premier Jus
- Chicken Stock Mix
- Classic Bechamel Sauce
- Classic Lobster Bisque
- Fish Stock Mix
- Game Glace
- Ham Stock Mix
- Lamb Glace
- Lamb Halal Stock
- Lamb Premier Jus
- Lamb Stock Mix
- Light Vegetable Stock Mix
- Lobster Glace
- Mushroom Stock Mix
- Roast Chicken Stock Mix
- Savoury Gravy
- Signature Beef Jus
- Signature Chicken Reduction
- Signature Hollandaise Sauce
- Signature Red Wine Jus
- Turkey Stock Mix
- Veal Classic Demi-Glace
- Veal Glace
- Veal Premier Jus
- Veal Stock Mix
- Vegetable Halal Stock
- Vegetable Mirepoix Glace
- Vegetable Stock Mix



