18 December 2017

Plaice with Champagne Sauce

James Martin recipe using nurtured in norfolk’s micro cress, edible flowers, edible leaves, herbs, sea veg, pea shoots and micro/baby veg.


Heat a large non-stick frying pan over a medium heat until it is hot.

Season the plaice fillets. Drizzle the oil into the pan and add the butter.

When the butter is foaming add the fish and cook on one side for a minute.

Flip the fish over and cook for a further 30 seconds, remove from the pan and drain onto kitchen paper.

To make the sauce, heat a saucepan until hot and add the stock.

Bring to the boil and reduce by half, then add the cream. Reduce by half then finish with half the butter and the champagne.

To serve, pop the plaice onto a large platter and drizzle over the sauce. Garnish with watercress, tomato fillets and samphire


  • Plaice fillets (4)
  • Butter (25g)
  • Olive oil (15ml)
  • Salt & Pepper (Seasoning)
  • Sauce
  • Chicken stock (200ml)
  • Double cream (50ml)
  • Butter (25g)
  • Champagne or sparkling wine (25ml)
  • Serve
  • Watercress (Garnish)
  • Tomato fillets (Garnish)
  • Salicornia (Garnish)