Plaice with pea purée, bacon and new potatoes recipe
 A healthy and delicious meal of steamed fish and vegetables. Equipment and preparation: for this recipe you will need a two-tier bamboo steamer. 3 whole plaice, filleted and skinned (or 12 fillets of plaice)8 rashers smoked dry-cured streaky bacon200g/7oz baby new potatoes1 bunch asparagushandful peas in their pods20g/1oz unsalted butter, softened for greasingpea shoots, to garnishrapeseed oil, for dressing pea shoots 3 whole plaice, filleted and skinned (or 12 fillets of plaice) 8 rashers smoked dry-cured streaky bacon 200g/7oz baby new potatoes 1 bunch asparagus handful peas in their pods 20g/1oz unsalted butter, softened for greasing pea shoots, to garnish rapeseed oil, for dressing pea shoots 50g/1¾oz unsalted butter 200g/7oz fresh podded peassmall handful flatleaf parsley100ml/3½fl oz double creamsalt and freshly ground black pepper 50g/1¾oz unsalted butter 200g/7oz fresh podded peas small handful flatleaf parsley 100ml/3½fl oz double cream salt and freshly ground black pepper Method Roll up each of the 12 plaice fillets and set aside.Fry the bacon rashers in a dry pan until crisp. Drain on kitchen paper.For the pea purée, add the butter to the pan used to cooked the bacon. Heat until melted, then add the peas, parsley, 50ml/2fl oz water and double cream. Season to taste with salt and pepper. Warm through on a gentle heat and then transfer to a blender and pulse until you have a very smooth purée. Taste to check the seasoning and add more butter if desired.Put the new potatoes into the lower basket of a two-tier bamboo steamer set over a pan of boiling water. Steam for seven minutes. Meanwhile, cut out a circle of greaseproof paper to line the top basket of the bamboo steamer. Grease the paper with a little butter and line the basket of the bamboo steamer with it. Season the rolls of plaice with salt and pepper and place them on the paper. When the potatoes have been cooking for seven minutes, add to them the asparagus and peas in their pods and steam for a further 2-3 minutes or until tender.Place the top basket containing the plaice on top of the vegetables and cook for 2-3 minutes, or until cooked through (take care not to overcook them).To serve, toss the pea shoots in a little rapeseed oil and divide the plaice fillets between four serving plates. Add some pea purée, crisp bacon and steamed vegetables. Garnish with the dressed pea shoots. Roll up each of the 12 plaice fillets and set aside. Roll up each of the 12 plaice fillets and set aside. Fry the bacon rashers in a dry pan until crisp. Drain on kitchen paper. Fry the bacon rashers in a dry pan until crisp. Drain on kitchen paper. For the pea purée, add the butter to the pan used to cooked the bacon. Heat until melted, then add the peas, parsley, 50ml/2fl oz water and double cream. Season to taste with salt and pepper. Warm through on a gentle heat and then transfer to a blender and pulse until you have a very smooth purée. Taste to check the seasoning and add more butter if desired. For the pea purée, add the butter to the pan used to cooked the bacon. Heat until melted, then add the peas, parsley, 50ml/2fl oz water and double cream. Season to taste with salt and pepper. Warm through on a gentle heat and then transfer to a blender and pulse until you have a very smooth purée. Taste to check the seasoning and add more butter if desired. Put the new potatoes into the lower basket of a two-tier bamboo steamer set over a pan of boiling water. Steam for seven minutes. Put the new potatoes into the lower basket of a two-tier bamboo steamer set over a pan of boiling water. Steam for seven minutes. Meanwhile, cut out a circle of greaseproof paper to line the top basket of the bamboo steamer. Grease the paper with a little butter and line the basket of the bamboo steamer with it. Season the rolls of plaice with salt and pepper and place them on the paper. Meanwhile, cut out a circle of greaseproof paper to line the top basket of the bamboo steamer. Grease the paper with a little butter and line the basket of the bamboo steamer with it. Season the rolls of plaice with salt and pepper and place them on the paper. When the potatoes have been cooking for seven minutes, add to them the asparagus and peas in their pods and steam for a further 2-3 minutes or until tender. When the potatoes have been cooking for seven minutes, add to them the asparagus and peas in their pods and steam for a further 2-3 minutes or until tender. Place the top basket containing the plaice on top of the vegetables and cook for 2-3 minutes, or until cooked through (take care not to overcook them). Place the top basket containing the plaice on top of the vegetables and cook for 2-3 minutes, or until cooked through (take care not to overcook them). To serve, toss the pea shoots in a little rapeseed oil and divide the plaice fillets between four serving plates. Add some pea purée, crisp bacon and steamed vegetables. Garnish with the dressed pea shoots. To serve, toss the pea shoots in a little rapeseed oil and divide the plaice fillets between four serving plates. Add some pea purée, crisp bacon and steamed vegetables. Garnish with the dressed pea shoots.