This week I made a restaurant inspired dish that actually came together. Often I try to recreate it at home and it doesn't always work but last night it did. Apologies for the lack of photos, but I had a friend over and was talking to my friend, cooking and on the phone all at the same time - agghh hectic. You've got the finished dish so hopefully that’s enough for you to be inspired to make it.
It is Plaice with Bacon, Pea Puree and Pea shoots served with an Asparagus and Broccoli Medley
4 plaice fillets
3 rashers of lean smoked dry-cured bacon with fat trimmed
Organic grass fed butter for frying
Frozen petit pois (2 handfuls?)
Small bunch of flat leaf parsley
1 bunch asparagus spears
1/2 head broccoli cut into florets
Pea shoots, to garnish
Salt & freshly milled black pepper to taste
OK I know the pea measurement isn’t the best but I didn’t measure them, its fine you don’t have to be exact. The trick with the puree is to blend it right; it’s not critical to use an exact amount so you'll be fine.
1. Fry the bacon rashers in a tiny bit of organic grass fed butter until crisp, drain on kitchen paper and place in an oven proof dish in the oven on a low heat to keep warm.
2. Meanwhile put the peas in a pot and on to boil with a veg stock and the parsley and put the broccoli on to steam (I use a metal colander over a boiling pot of water), add the asparagus spears later. Broccoli takes 7-8 mins, asparagus takes 3-5 mins and it should be served crunchy so if your spears are thin go for the lower end cooking time.
3. In the bacon pan place some more butter (you might want to give it a wipe with some kitchen towel - I didn't) and turn on to a med heat and add your fish skin side down for 3-4 mins then turn over and fry for 1-2 mins. Before frying the fish, pat it dry with some kitchen towel.
4. Once the peas have cooked, drain them but save the water as you'll need it if your puree is too thick. I use a hand blender and blend until smooth adding some of the water bit by bit in the pot I cooked them in. I also put the pot in the oven to keep warm as the fish finishes cooking.
To plate up
Place a dollop of the pea puree on a plate, chop your bacon into bits and sprinkle on top. Then place your plaice on top and sprinkle more bacon (place your place ha-ha). Then sprinkle with a little salt and pepper, add your pea shoots and boom you’re done.
I served the broccoli and asparagus as a side dish.
It’s as easy as that!
Enjoy this super clean full of greens dish.
Next week I'm trying the ALL NEW 21 day detox, really looking forward to it (but not the burpees!) So if you're looking to get clean inside and look lean outside come and join me!!!
Stay clean train mean - Grrrrrr