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Roast diver- caught plaice with wet garlic,caper beurre noisette and pomme boulangère – by Tom Kerridge

11 September 2006

Ingredients

(Serves four)

4 heads wet garlic
570ml duck fat
Salt and pepper
3 large onions
Olive oil
50g butter
4tbs picked thyme leaves
500ml chicken stock
4 Marls piper potatoes
4tsp rendered lamb fat
1 x 3kg plaice
4tbs fine capers
4 plum tomatoes, deseeded and diced
4 tbs parsley, finely chopped
2 lemons

METHOD

Break down the garlic and gently poach it in the duck fat with salt and pepper until soft. Leave in the fat to take on the flavour.

Slice the onions and sweat down in the olive oil and butter until very soft. Season them and stir in thyme leaves. With a cutter, cut a 2cm-wide cylinders out of the potatoes and poach in chicken stock until cooked. Remove them and leave to dry and cool.

In four small copper pans layer the bottom with the cooked onions and thyme. Slice the cooked potato cylinders into discs and layer them on to the onions so they overlap each other. Season and add 2tbs of the chicken stock that you cooked them in. Repeat this process once more and place 1tsp of lamb fat on top; put into a hot oven for 30 minutes or unti golden.

Fillet and skin the plaice and cut into 200g portions. Pan-fry until golden. Add a knob of butter and a squeeze of lemon juice and remove from the heat. In a saucepan, heat up 100g of butter until it starts to get nutty and brown. Add the juice of the other lemon, then the capers, tomato and parsley. Season and remove from the heat.

To serve, arrange on head's worth of poached garlic per person on the plate, then place the fish on top. Spoon the suace over the top and pomme boulangere on the side

Tom Kerridge, chef-proprietor, Hand and Flowers, Marlow

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

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