Plaice stuffed with Prawns and Verbena Sauce
This lovely Plaice Stuffed with Prawns and Verbena Sauce is cooked on a BBQ and is a great way to utilise the whole fish. Simply stunning!
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Cooking tools:
- Barbecue grill
- Grill lid
- Kitchen scale
- Chef's knife
- Cutting board
- Kitchen shears
- Saute pan
- Saucepan
- Fine-mesh sieve
- Spoon
- Ladle
- Serving platter
- Tongs
- Spatula
- Measuring spoon
- Paring knife
- Mixing bowl
- Peeler
- Grater
- Oven mitt
Ingredients
- 1kg whole plaice
- 300g shelled raw prawns
- 1 lemon
- Fish head and shells from prawns above
- 1 shallots peeled and sliced
- 3 large sprigs lemon verbena
- 5cm ginger crushed
- 200ml white wine
- 300ml fish stock
- 300ml double cream
- 100g fresh podded peas
- 100f fresh podded broad beans
- 3 chard leaves sliced
- A few lovage leaves
- Garnish with fresh verbena and fennel fonds
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