Pan-fried plaice with fennel, samphire and orange
Salty samphire, fragrant fennel and orange make a light but flavour-forward base for pan-fried plaice. Add new potatoes on the side.
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Cooking tools:
- Saucepan
- Skillet
- Stove
- Chef's knife
- Cutting board
- Grater
- Kitchen scale
- Measuring spoon
- Wooden spoon
- Fish spatula
- Spoon
- Citrus press
- Plate
Ingredients
- 2 tbsp olive oil
- 2 small-medium fennel, finely sliced and fronds reserved
- 15g pine nuts
- Finely grated zest and juice 1 orange
- 90g samphire
- 2 plaice fillets
- 20g salted butter
- 2 tbsp crème fraîche
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