Whole baked plaice in butter sauce recipe
 A whole plaice is served with a rich butter sauce that contains shellfish, sea vegetables and sparkling wine. 100g/3½oz cockles, scrubbed100g/3½oz mussels, scrubbed and debearded100g/3½oz clams, scrubbed and debearded300ml/10fl oz sparkling wine or Champagne2 tsp extra virgin olive oil1 large banana shallot, peeled and finely diced1 garlic clove, finely chopped 1 star anisepinch ground white pepper100ml/3½fl oz double cream100g/3½oz unsalted butter, diced100g/3½oz smoked butter, diced100g/3½oz mixed sea vegetables, such as samphire, sea purslane or seaweed2 oysters, shells removed and oysters set aside with their juice½ lemon, juice and zestpinch sea salt5g finely snipped fresh chives5g chopped fresh chervil5g chopped fresh flatleaf parsley 100g/3½oz cockles, scrubbed 100g/3½oz mussels, scrubbed and debearded 100g/3½oz clams, scrubbed and debearded 300ml/10fl oz sparkling wine or Champagne 2 tsp extra virgin olive oil 1 large banana shallot, peeled and finely diced 1 garlic clove, finely chopped 1 star anise pinch ground white pepper 100ml/3½fl oz double cream 100g/3½oz unsalted butter, diced 100g/3½oz smoked butter, diced 100g/3½oz mixed sea vegetables, such as samphire, sea purslane or seaweed 2 oysters, shells removed and oysters set aside with their juice ½ lemon, juice and zest pinch sea salt 5g finely snipped fresh chives 5g chopped fresh chervil 5g chopped fresh flatleaf parsley 150g/5½oz unsalted butter1 large 800–900g/1lb 12oz–2lb whole plaice, cleaned, fins and guts removed 1 lemon, sliced into thin rounds4 thyme sprigssalt and freshly ground black pepperfreshly steamed buttered new potatoes and asparagus, to serve 150g/5½oz unsalted butter 1 large 800–900g/1lb 12oz–2lb whole plaice, cleaned, fins and guts removed 1 lemon, sliced into thin rounds 4 thyme sprigs salt and freshly ground black pepper freshly steamed buttered new potatoes and asparagus, to serve Method To make the butter sauce, discard any cockles, mussels or clams with broken shells and any that refuse to close when tapped. Place the cockles, mussels and clams in a saucepan over a medium heat. Add a splash of the sparkling wine then place a lid on and steam for 30–40 seconds until all the shells are open. Discard any cockles, mussels or clams that remain closed. Strain the shellfish, retaining any cooking liquid in a bowl and pick the meats from the shells. Set aside the cooking liquid and shellfish meats. Heat the oil in a large saucepan over a medium heat and add the shallot, garlic, star anise and white pepper. Sweat for a couple of minutes, taking care not to colour or burn the shallots. Add the remaining sparkling wine and reduce until it has almost all evaporated and the shallots are glazed. Add the reserved cooking juices from the shellfish and the double cream and cook until reduced by half. Remove the pan from the heat, slowly add the butters and whisk to create a thick butter sauce.Return the pan to a low heat and stir in the sea vegetables, cooked shellfish, raw oysters and their juice, lemon zest and juice. Season with the salt and more acidity, if needed. Remove the pan from the heat, add the chopped herbs and keep warm. Meanwhile, to make the plaice, heat the butter in a saucepan over a medium heat until the butter has caramelised and turned a nut brown colour. Strain through a sieve and leave to cool to room temperature. Season the fish all over with salt and pepper and brush with the brown butter. Place on a baking tray lined with baking paper and preheat the oven to 200C/180C Fan/Gas 6. Place the lemon slices all over the fish followed by the thyme sprigs and bake in the oven for 8–10 minutes. If you have a food thermometer, the fish is cooked if it is 45–50C when probed in the thickest part of the fish. Remove the fish from the oven and baste the brown butter all over the fish. Remove the lemon and thyme from the fish and place the fish on a serving plate. Spoon the butter sauce all over the fish and serve alongside the new potatoes and asparagus. To make the butter sauce, discard any cockles, mussels or clams with broken shells and any that refuse to close when tapped. Place the cockles, mussels and clams in a saucepan over a medium heat. Add a splash of the sparkling wine then place a lid on and steam for 30–40 seconds until all the shells are open. Discard any cockles, mussels or clams that remain closed. Strain the shellfish, retaining any cooking liquid in a bowl and pick the meats from the shells. Set aside the cooking liquid and shellfish meats. To make the butter sauce, discard any cockles, mussels or clams with broken shells and any that refuse to close when tapped. Place the cockles, mussels and clams in a saucepan over a medium heat. Add a splash of the sparkling wine then place a lid on and steam for 30–40 seconds until all the shells are open. Discard any cockles, mussels or clams that remain closed. Strain the shellfish, retaining any cooking liquid in a bowl and pick the meats from the shells. Set aside the cooking liquid and shellfish meats. Heat the oil in a large saucepan over a medium heat and add the shallot, garlic, star anise and white pepper. Sweat for a couple of minutes, taking care not to colour or burn the shallots. Add the remaining sparkling wine and reduce until it has almost all evaporated and the shallots are glazed. Add the reserved cooking juices from the shellfish and the double cream and cook until reduced by half. Remove the pan from the heat, slowly add the butters and whisk to create a thick butter sauce. Heat the oil in a large saucepan over a medium heat and add the shallot, garlic, star anise and white pepper. Sweat for a couple of minutes, taking care not to colour or burn the shallots. Add the remaining sparkling wine and reduce until it has almost all evaporated and the shallots are glazed. Add the reserved cooking juices from the shellfish and the double cream and cook until reduced by half. Remove the pan from the heat, slowly add the butters and whisk to create a thick butter sauce. Return the pan to a low heat and stir in the sea vegetables, cooked shellfish, raw oysters and their juice, lemon zest and juice. Season with the salt and more acidity, if needed. Remove the pan from the heat, add the chopped herbs and keep warm. Return the pan to a low heat and stir in the sea vegetables, cooked shellfish, raw oysters and their juice, lemon zest and juice. Season with the salt and more acidity, if needed. Remove the pan from the heat, add the chopped herbs and keep warm. Meanwhile, to make the plaice, heat the butter in a saucepan over a medium heat until the butter has caramelised and turned a nut brown colour. Strain through a sieve and leave to cool to room temperature. Season the fish all over with salt and pepper and brush with the brown butter. Place on a baking tray lined with baking paper and preheat the oven to 200C/180C Fan/Gas 6. Meanwhile, to make the plaice, heat the butter in a saucepan over a medium heat until the butter has caramelised and turned a nut brown colour. Strain through a sieve and leave to cool to room temperature. Season the fish all over with salt and pepper and brush with the brown butter. Place on a baking tray lined with baking paper and preheat the oven to 200C/180C Fan/Gas 6. Place the lemon slices all over the fish followed by the thyme sprigs and bake in the oven for 8–10 minutes. If you have a food thermometer, the fish is cooked if it is 45–50C when probed in the thickest part of the fish. Remove the fish from the oven and baste the brown butter all over the fish. Remove the lemon and thyme from the fish and place the fish on a serving plate. Spoon the butter sauce all over the fish and serve alongside the new potatoes and asparagus. Place the lemon slices all over the fish followed by the thyme sprigs and bake in the oven for 8–10 minutes. If you have a food thermometer, the fish is cooked if it is 45–50C when probed in the thickest part of the fish. Remove the fish from the oven and baste the brown butter all over the fish. Remove the lemon and thyme from the fish and place the fish on a serving plate. Spoon the butter sauce all over the fish and serve alongside the new potatoes and asparagus.