Pan Fried Fillets of Plaice with Sea Vegetables - James Martin Chef

Ingredients

• 4 lemon sole fillets, skinned
• 25ml olive oil
• Knob of butter
• Salt and pepper
• 100ml double cream
• 100ml fish stock (made from the bones)
• 1 onion peeled and sliced
• 1 leek sliced
• 50ml wine
• 25g butter
• Splash of water
• Selection of sea vegetables
• Put the double cream and stock into a small saucepan. Bring to the boil then simmer and reduce by half. Finish with the butter.
• In another pan, heat a splash of water and add butter. When boiling, add the sea vegetables and cook for 30 seconds.
• On a tray lined with a jay cloth, drain the fish and vegetables.
• Put the vegetables in the centre of the plate. Place the fish on top of the veg and spoon over the sauce.