Plaice fillet Provençal

Name: Plaice fillet Provençal
Ingredients: 20 g Butter; Potatoes; 10 g Parmesan cheese (finely grated); semi-dried cherry tomatoes; brill fillet; 1 green mustard; 200 ml White wine; bouillabaisse; Butter; 1 units.items Shallot; 200 ml Cream; Bay leaf; 2 Panko; Kalamata olives; Peppercorns; 50 g Butter in cubes

Provençal gurnard fillet with a mousseline of potato & bouillabaisse and a classic white wine sauce.

Ingredients

20gButter

10gParmesan cheese (finely grated)

semi-dried cherry tomatoes

brill fillet

1green mustard

2Panko

Kalamata olives

Potatoes

bouillabaisse

Butter

200mlWhite wine

1units.itemsShallot

200mlCream

Bay leaf

Peppercorns

50gButter in cubes

Preparation

Fry the brill fillet on one side in oil and place on a greased baking tray.
Melt the butter with the green mustard and add the panko.
Fry until everything is well combined.
Season with the Parmesan cheese, stir it in well.
Spoon this onto the fish.
Finely chop some tomatoes and olives and place on the fish.
Place the fish in the oven at 175°C until the desired doneness is reached.

Make a classic mashed potato and mix in melted butter to taste.
Add a few tablespoons of bouillabaisse to the mashed potatoes and mix until you have a smooth cream.

Pour the wine into the pan.
Finely chop the shallot.
Reduce the wine together with the shallot, bay leaf, and peppercorns to 1/3 of the original volume.
Strain the sauce.
Add the cream and let it cook along.
Remove from the heat.
Cut the butter into cubes and blend into the sauce using an immersion blender.