The Caterer
Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

Luzienne of plaice fillet by Pascal Aussignac

11 September 2006

INGREDIENTS

(serves four)

300g broccoli florets
2 litres mussels
50g marinated red pepper
80ml extra virgin olive oil
20g squid ink
Salt and pepper
4 plaice fillets, white and black skin on

METHOD

Wash the broccoli and cut into florets. Blanch in salted boiling water and refresh. Cook the mussels in a large pan, keeping the juice for the sauce. Cook the red pepper in half the mussel juice and add 30ml olive oil. Mix with a hand mixer and pass through a fine chinois. Mix the squid ink with the rest of the mussel juice and cook for five minutes. Add 50ml olive oil and season with salt, if necessary, and pepper. Steam the plaice fillets. Heat the sauces separately and reheat the broccoli. Serve.

Pascal Aussignac

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking