- 4 large plaice fillets, skinned and pin boned
- salt, to season the fish
- 3 tbsp plain flour
- 75g/3oz butter
- 115g/4oz samphire
- 115g/4oz white crab meat, picked
- 2 tbsp finely chopped capers
- 2 tbsp finely chopped flatleaf parsley
- 1 tbsp finely chopped chives
- 1 tbsp finely chopped chervil
- 2 hard-boiled eggs, finely chopped
- 3-4 tbsp extra virgin olive oil
- ½ lemon, juice only, to taste
- 25g/1oz butter
- 1 shallot, finely diced
- 1 garlic clove, finely diced
- 75g/3oz brown crab meat, passed through a fine sieve
- 75ml/2½fl oz white wine
- 3 tbsp mayonnaise
- Season the plaice with a little salt then dust with the flour.
- Heat a frying pan until hot, add half the butter and the plaice fillets, presentation side down and cook for 1- 1 ½ minutes until just cooked then turn over and cook for another 45 seconds.
- Remove from the pan and rest for a couple of minutes.
- Heat a frying pan until medium hot, add the remaining butter and the samphire and sauté for 2-3 minutes until just tender.
- For the white crab, place all the ingredients, except the olive oil and lemon juice, into a bowl and mix well to combine.
- Add enough olive oil so that the mixture just holds together if pressed lightly into a quenelle.
- Check the seasoning and add a little lemon juice if necessary.
- For the brown crab, heat a frying pan until medium hot, add the butter, shallots and garlic and sweat for 2-3 minutes until just softened.
- Add the sieved brown crab meat, whisk well to combine then add the white wine and bring to a simmer.
- Cook for a minute until just reduced then remove from the heat and whisk in the mayonnaise.
- Check the seasoning and add salt and freshly ground black pepper to taste.
- To serve, pile some samphire onto the centre of each serving plate then top with a plaice fillet.
- Form a quenelle of the white crab meat and set on top of the plaice. Drizzle the brown crab sauce around the edge of the dish.