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Crispy plaice goujons with summer vegetables and ponzu dressing
Serves 4 Starters and mains
Ingredients
- 3 x 200g plaice fillets, skin removed
- 1 egg white
- pinch cream of tartar
- 100g white quinoa flakes
- 2tsp good-quality vegetable bouillon powder
- 4tbsp extra virgin olive oil
For the ponzu dressing
- 7tbsp mirin
- juice 2 lemons
- 5tbsp light soy sauce
- 1⁄4tsp caster sugar
- 4cm piece kombu (edible kelp), optional
For the summer vegetables
- 100g white quinoa
- 160g sweet-stemmed cauliflower
- 15g chives, chopped
- 12 sugar snap peas
- 150g thin green beans
- 100g yellow courgette, deseeded and cut into small cubes
Method
Put the plaice fillets on a chopping board and cut each fillet down the centre, where there is a natural line, to make 6 pieces of fish. Slice each one across into 3 pieces. Season with sea salt flakes and freshly ground pepper. Set aside in the fridge.
To make the ponzu dressing, put all the ingredients in a small pan and bring to the boil, then lower the heat and simmer for 4 minutes until the mixture is a syrupy consistency. Allow to cool completely. Remove the kombu, if using, just before use.
To make the accompaniment, rinse the quinoa in a fine sieve, tip into a saucepan and cover with water by just under 1cm. Bring to the boil, lower the heat, cover and cook for 10-12 minutes. Remove from the heat, leave covered and rest for 10 minutes. The grains should have burst. Season with sea salt. Tip into a bowl and set aside to cool completely.
Blanch the cauliflower in boiling salted water for 3 minutes then refresh in cold water. Drain well and pat dry with kitchen paper. Cut into 1cm pieces and whizz in a processor to make a rough crumb. Fold into the cold quinoa along with the chives.
Preheat the oven 250C/475F/ Gas 8. Whisk the egg white in a bowl with the cream of tartar to a light foam. Put the quinoa flakes on a plate and mix in the bouillon powder. Line a large oven tray with foil and spoon over 1tbsp oil.
Dip the seasoned fish pieces into the egg white foam and coat with the quinoa flakes. Lay them on the oiled oven tray, heat the remaining 3tbsp of oil in a small pan and spoon over the fish pieces, then bake them for 5-6 minutes until golden.
Meanwhile, blanch the sugar snaps in boiling salted water for 30 seconds, then lift out with a slotted spoon and refresh in cold water. Add the sliced beans and blanch for 3 minutes. Add the courgettes and blanch for a further 30 seconds. Drain and refresh in cold water. Slice the sugar snaps in half lengthways.
Divide the quinoa mixture between 4 bowls. Arrange the vegetables and the crispy fish over the top. Spoon on some of the ponzu dressing and serve hot.
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