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Plaice fillet with Gruyère crust, pea cream and lavender sauce

Sole fillet with Gruyère crust, pea cream and lavender sauce with a floral touch. Approximate cost per person: €3.12.We understand that the cost price determines the margin. That’s why our chefs are happy to work with you and together assess the main ingredients, such as fish, meat, and game & poultry, which have the greatest impact on purchasing costs. We inspire you with tasty, seasonal dishes so you can keep optimal control over your purchasing and maintain a healthy margin.

Ingredients

Plaice fillet
250gButter
100gGruyère
45gEgg yolk
100gPanko

Pea cream with rosemary

100gWhipped cream
300gVegetable stock
20gWinter carrot (fine brunoise)
20gZucchini (fine brunoise)
20gButter
20gCeleriac (fine brunoise)
20gCelery (fine brunoise)
0.5gLavender
80gWhite wine
20gLeek (fine brunoise)

1units.itemsBroccoli
4units.itemsColored baby carrots

Preparation

  1. Put all ingredients in the food processor.
  2. Blend the mixture for about one minute until smooth.
  3. Let the mixture come to room temperature.
  4. Now press the crust onto the plaice fillet.
  5. Depending on thickness, cook for about 5 minutes in the oven at 180°C.
  6. Season with salt and pepper.

  1. Transfer the cream to a piping bag.
  2. Hang the piping bag in a pan with warm water.

  1. Put the vegetable stock base and white wine in a saucepan.
  2. Reduce the liquid by half.
  3. Add the cream and the lavender.
  4. Optionally thicken with white roux.
  5. Add the vegetables.
  6. Slowly cook the vegetables in the sauce.
  7. Finish the sauce with butter.
  8. After this, the sauce should not boil again.
  9. Season to taste with salt and pepper if desired.

  1. Place the baby carrots on a tray.
  2. Drizzle some oil over the baby carrots and season with salt and pepper.
  3. Cook in the oven for 10 minutes at 180°C.
  4. Cut the broccoli to the desired size.
  5. Cook until tender in a pan with water and some vegetable stock.

  1. Heat the sauce.
  2. Place the plaice with the Gruyere crust in the oven for 5 minutes at 180°C.
  3. Heat the vegetables on a tray in the oven together with the fish.
  4. Pipe the pea cream in a square on the plate.
  5. Dress the sauce inside the square.
  6. Place the plaice fillet on top.
  7. Finish with the vegetable garnishes.