Tender fish and lobster in simmering broth packed with rejuvenating greens with dashes of aromatic spices and fresh leafy sprouts — there’s no dish more celebrated for its power to nourish, comfort and heal than a warming bowl of soup.
This magical blend of wholesome vegetables, nutrient-rich sprouts and hearty potatoes is here to revive and recharge. Robust and soothing, there’s a wealth of goodness in every spoonful.
North Sea Plaice, Scottish Lobster, English Peas, Butter Sauce y Rick Bartram
2 Whole plaice fish (800-1000g), filleted, reserve bones for fish stock
2 Scottish lobster tails, cleaned
3 Baby potatoes, boiled and cooked, skin removed, halved
20ml Extra virgin olive oil
½ cup Frozen peas
100ml Fish stock
50g Unsalted butter
Juice of one orange
Step 1: Pre-heat oven to 180°C. Season the plaice fillets with a pinch of salt and cayenne pepper. Fold the fillets over twice so there are 3 layers.
Step 2: Gently bring a pan to medium heat with olive oil, add lobster tails and gently colour on all sides. Add the plaice fillets, presentation side down. Cook for around 1 minute, and then turn the fillets over.
Step 3: Add orange juice and fish stock to the pan. Add potatoes, and place the pan in the oven. Cook for 5-6 minutes. Remove from the oven. Divide the plaice fillets, lobster tails, and potatoes in 2 bowls.
Step 4: Heat the leftover stock on the stove, add butter and cook until butter has melted. Pass sauce through a strainer, return sauce to the heat, and add the peas, heat for 1-2 minutes.
Step 5: Spoon the sauce and peas over the plaice and lobster, sprinkle with pea tendrils and serve.