Plaice is available most of the year, although in the early months of the year the availability can be variable. It is a remarkable fish in that it has a firm flesh and sweet flavour and I find it combines well with a variety of things, such as coconut, apples and cider. It is also good with light spicing.
This recipe simply poaches the fillets and is served with a fresh tomato sauce. The sauce recipe is from my new book which has just been published, called Tomato. It’s a good time to make the sauce as there will still be a few end of season tomatoes which go to making the sauce, any left over from the dish can be frozen and used in a variety of ways.
700g ripe tomatoes
4 garlic cloves, peeled and crushed with sea salt
2 tblsp extra virgin olive oil
150ml red wine
Sea salt and freshly ground black pepper
12 fillets of plaice
2 tblsp dry white
Serve with mash and purple sprouting broccoli.
Recipe by Christopher Trotter
Food photography by Caroline Trotter