Tranche of Plaice with saffron and Madeira sauce
www.cornwallgoodseafoodguide.org.uk
This dish pairs a traditionally, pan seared, cut of sustainable Cornish plaice cooked on the bone with a delicate but rich saffron and Madeira sauce with subtle tarragon notes.
Ingredients
- 1 chunky cut of Cornish plaice per person, gutted and skinned – left on the bone.
- Splash of Cornish rapeseed oil
- Some Cornish butter
- 3 banana shallots
- 5 cloves of garlic
- 25g tarragon (whole)
- 1g saffron
- 100ml Madeira
- 150ml white wine
- 1 litres fish stock
- 300g double cream
- 12g Cornish Sea Salt
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