• Home
  • Fish
  • Jersey Plaice, Herbed Vegetable Broth
0 0
Jersey Plaice, Herbed Vegetable Broth

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2 x 100g Plaice Fillet
1 tsp Olive Oil
150g Mushrooms - sliced
0.5 tsp Dried chillies
100g Asparagus - ends off, cut in half
100g Pak Choi - rough chopped
100g Sugar Snap peas
2 Tomatoes - seeds removed - chopped into bite size pieces
1 handfuls Mixed Soft Fresh herbs - chopped ( ie parsley , chervil, dill , coriander )
400ml Stock
2 tblsp Coconut Aminos
1 splash Apple Cider Vinegar

Jersey Plaice, Herbed Vegetable Broth

Features:

    Ingredients

    Directions

    Share

    Steps

    1
    Done

    Heat up 2 pans.

    2
    Done

    In one pan cook the mushrooms and dried chillies until soft, add the asparagus. Cook for a few minutes. Add the aminos, apple cider vinegar and stock. Season. Bring to a boil. Simmer for a few minutes. Add the sugar snap and pak choi. Set aside.

    3
    Done

    Brush the place with the oil. Season. Place skin side down in the other pan. Cook for 4 minutes until golden brown. Turn and cook for a few more minutes until the flesh is cooked through.

    4
    Done

    Add the tomatoes and herbs to the mushroom pan. Bring to a simmer.

    5
    Done

    Serve.

    RdC

    previous
    Smoky Courgettes
    next
    Duck Salad, with Orange, Cacao and Parsnip
    previous
    Smoky Courgettes
    next
    Duck Salad, with Orange, Cacao and Parsnip

    Add Your Comment

    Subscribe to stay up to date
    New recipes & ideas straight to your inbox
    Your Information will never be shared with any third party.