Paul Ainsworth served up a tasty baked plaice in butter sauce on Saturday Kitchen.<\/p>\n
The ingredients for the butter sauce are: 100g cockles, scrubbed, 100g mussels, scrubbed and debearded, 100g clams, scrubbed and debearded, 300ml sparkling wine or Champagne, 2 tsp extra virgin olive oil, 1 large banana shallot, peeled and finely diced, 1 garlic clove, finely chopped, 1 star anise, pinch ground white pepper, 100ml double cream, 100g unsalted butter, diced, 100g smoked butter, diced, 100g mixed sea vegetables, such as samphire, sea purslane or seaweed, 2 oysters, shells removed and oysters set aside with their juice, \u00bd lemon, juice and zest, pinch sea salt, 5g finely snipped fresh chives, 5g chopped fresh chervil and 5g chopped fresh flatleaf parsley.<\/p>\n
For the plaice: 150g unsalted butter, 1 large 800\u2013900g whole plaice, cleaned, fins and guts removed, 1 lemon, sliced into thin rounds, 4 thyme sprigs , salt and freshly ground black pepper.<\/p>\n
To serve: freshly steamed buttered new potatoes and asparagus.<\/p>\n