Delicate plaice fillets formed into pockets stuffed with brown shrimp, gently baked until pearlescent, then spooned with a reduced pan sauce of brown shrimp, brown butter, and capers. Tangy artichoke brings Mediterranean acidity to lift the fish without overpowering it.
Ingredients
- 360 g fresh skinless plaice fillets
- 140 g cooked peeled brown shrimp
- 90 g unsalted butter
- 35 g small capers in vinegar
- 220 g canned or jarred artichoke bottoms
- 250 ml ready-to-use fish stock
- 80 ml dry white wine
- 20 ml white wine vinegar
- 25 ml extra-virgin olive oil
- 1 piece shallot
- 35 g fresh white breadcrumbs
- 1 piece unwaxed lemon
- 0.25 bunches fresh flat-leaf parsley
- 1 pinch ground cayenne pepper
- to taste whole black peppercorns
- to taste fine salt
Method
- Pat the plaice fillets dry with paper towels. Lay them flat, smooth side down, and run a finger across the flesh to ensure no pin bones remain. Season very lightly with salt and chill for 10 minutes while preparing the stuffing.
- Make the stuffing: coarsely chop a portion of the brown shrimp with the breadcrumbs, a little shallot, parsley, lemon zest, black pepper, and a pinch of cayenne pepper until the mixture is soft and textured, not pasty.
- Assemble the pockets: place some stuffing in the center of each large fillet or between two smaller plaice fillets. Fold the fish gently over the filling to form flat cushions. Keep the seam on the bottom; secure with a small wooden toothpick if necessary.
- Preheat the oven to 130 °C (265 °F) convection. Lightly butter a small baking dish with a dab of unsalted butter, arrange the plaice pockets inside, then pour the white wine and part of the fish stock around them without submerging the fish. Cover the surface directly with a sheet of buttered parchment paper.
- Transfer to the oven and bake at 130 °C (265 °F) for 12 to 14 minutes, until the flesh turns pearlescent white and registers 50 to 52 °C (122 to 126 °F) at the center on a probe thermometer, with the liquid barely trembling and never boiling vigorously.
- Meanwhile, cut the artichoke bottoms into wedges. Saute them in a skillet over medium heat at 160 °C (320 °F) with the olive oil for 5 minutes, stirring occasionally, then deglaze with the white wine vinegar for 1 minute until completely evaporated and glossy.
- Transfer the plaice pockets to a warm plate, cover with aluminum foil, and let rest for 3 minutes. Strain the cooking juices from the baking dish into a saucepan, add the remaining fish stock, and reduce over high heat for 6 to 7 minutes until syrupy, coating the spoon, and reduced by two-thirds.
- Make the brown butter: melt the remaining unsalted butter in a saucepan over medium heat (around 140 °C / 285 °F) for 3 to 4 minutes; once the foam subsides and the crackling stops, watch for a golden-amber color and a nutty aroma, then remove from the heat immediately.
- Add the drained capers to the warm brown butter, then whisk in the reduced cooking juices over very low heat for 1 minute to lightly emulsify. Remove from the heat, fold in the remaining brown shrimp, and let warm gently for 1 minute without boiling.
- Taste the sauce and balance the flavors with a few drops of fresh lemon juice if needed.
- Arrange the warm artichoke wedges in the center of warm plates and set a rested plaice pocket on top. Spoon the brown shrimp and caper sauce over the fish, then finish with freshly cracked black pepper and flat-leaf parsley leaves.
Nutrition
Per serving
- Energy
- 821.8 kcal
- Protein
- 55.13 g
- Carbohydrate
- 25.58 g
- Fat
- 52.9 g
- Fibre
- 6.93 g
- Calcium
- 727.74 mg
- Iron
- 1.15 mg
- Magnesium
- 51.84 mg