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Recipe for :

Grilled Plaice with Skins
 

Judy RidgwayThis recipe comes from Judy Ridgway - you can visit her website by clicking here.

Judy Ridgway has been tasting, talking and writing about olive for twelve years or more since she co-authored The Pocket Guide to Oils Vinegars and Seasonings. This was followed up by a paper on Taste and Flavour in Olive Oil written for the European Commission in 1992 (about to be re-issued in updated form) and then The Olive Oil Companion which is still just about in print.

Before working with co-author Mark Lake on the first book Judy says that she hardly used olive oil and now she hardly uses anything else. "Mark was a real lover of olive oil and he opened my eyes to the fact that olive oil is not just olive all. They all taste quite different", says Judy.

The taste and flavour aspect of foods fascinates Judy and she tastes olive oils at every opportunity. As a result she was invited to sit on the judging panel for the prestigious Leone d'Oro awards for olive oil in Italy for five years from 1996 to 2000.

As well as tasting oil, Judy regularly travels to the producing countries and recently visited the southern hemispere to look at olive oil there. Her work includes tutored seminars, tasting classes and broadcasting.

She has written more than 50 books on food and wine and her book The Wine Tasting Class was nominated for the Julia Child awards in America.

This is, of course, the update for Fish and Chips. Instead of being battered and deep-fried, the fish is grilled and basted with olive oil and fresh herbs. The potatoes are cooked in the oven. If preferred, the fish could be baked in the oven at the same time.

Serve with Baked Skins and garden peas tossed in olive oil with a teaspoonful of the same freshly chopped herb mixture used for the fish.

Ingredients

4 large plaice fillets
2 tablespoons extra virgin olive oil
4 tablespoons freshly chopped mixed herbs such as sage, parsley and chervil or dill and parsley
salt and freshly ground black pepper

Garnish:
wedges of lemon

Baked skins:
750g small potatoes
3 - 4 tablespoons olive oil

Method
  • Set the grill to its highest setting and leave to reach full temperature.
  • Wash and dry the plaice fillets and place, skin side down, in a foil lined grill pan. Brush with the olive oil and sprinkle with the herbs and seasoning.
  • Place under the hot grill and leave for about 7 - 10 minutes until the fish is cooked through. The fish is cooked when the flesh flakes easily from the skin. Take care not to over cook or the fish will go hard.
  • Place each plaice fillet on a serving plate and garnish with a wedge of lemon.

Baked Skins:

There is no need to buy special baking potatoes for this recipe. Indeed Baked Skins are better made with small (but not new) potatoes.

  • Set the oven to 200ºC / 400ºF / Gas 6.
  • Cut the potatoes in half lengthways, in such a way that the sections are as thin as possible. You may need to cut slightly larger potatoes into three pieces. Place the potatoes skin side down on a baking sheet and brush the cut surfaces with a little of the olive oil.
  • Place the baking sheet in the pre-heated oven and bake the potatoes for 15 minutes. Brush the cut surfaces with a little more oil and return to the oven for a further 15 mintes.
  • Now turn the potatoes skin side up and brush again with olive oil. Contimue cooking for another 15 minutes. To crisp up, turn the oven temperature up to 250ºC / 450ºF / Gas 8 and bake for about 8 - 10 minutes.

Serves 4

Judy Ridgway

Visit Judy's web site - click here

 
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