Oven-baked Plaice fillet with summer vegetables

• Whole plaice 1600g
• Onions 2
• Fennel 1
• Zucchini 400g
• Butter 20g
• Flour 20g
• Saffron
• Pepper
• Salt

Preparation of the plaice

• Cut the skin and fins from the plaice.
• Then remove the skin.
• Tip: Use a cloth to adhere to the skin more easily.
• Lift the fillets. Keep the bones to make the base of the sauce (fish stock)

Preparation of the fish stock

• Disgorging the edges for 1 / 2h.
• In a saucepan, add oil and brown the bones and the head. Add the saffron, cover with water, heat everything. Then skim.
• In another saucepan, melt the butter, add the flour and mix. Reserve.
• Pass the base of the sauce through a colander, then incorporate it into the butter flour mixture. Mix, salt. Bind the mixture, add a little saffron and pepper

The chef’s tip: add a drizzle of white balsamic vinegar to bring out more the taste of the plaice.

Preparation of vegetables

• Peel and mince the onions then spread them out at the bottom of the dish. Add oil and salt.
• Cut the fennel stems and cut it into a brunoise.
• Cover the onions with the fennel, oil and salt again.
• Cut the zucchini into strips. Arrange the hard layers of fennel and onion, oil and salt.
• Put everything in the oven for 45 min at 160 °C

Cooking of the fish

• Take the vegetables out of the oven, add the fillets, cover with the stock, pepper.
• Put the dish in the even (turned off but still hot) until serving (about 15).