My take on the initially strange dish of plaice and banana, a highly addictive combination that will open a new door of culinary creativity. Personally realising that fruit with fish or seafood is an exquisite marriage.
Health: Bananas are high in potassium, crucial to heart function and plays a key role in skeletal and smooth muscle contraction.
Preparation time: 5-10 minutes Total Cooking Time: 15 minutes Serves: 1 Dish Seasonality: Spring/Summer
Ingredients (Shopping List)
- 1 Plaice Fillet
- 1/2 Ripe banana, split parallel to its natural curve
- Approx. 1 cup plain white flower
- Small wedge of lemon
- 2 Tbsp. Jersey unsalted butter.
- Ground salt and pepper
- 1 Tsp. Chopped parsley
Tips and Tricks: To ensure the freshness of the plaice buy a whole one and fillet it yourself or get your fishmonger to do it. Make sure you use a banana that is nice and ripe, allowing you to create an almost puree like consistency after being cooked.
- Pre heat your grill to a medium heat.
- Season approx. 1 cup of plain white flower with 1/2 tsp. each salt and pepper.
- Coat the plaice fillet with the seasoned flower, pass between your hands to remove any excess and place onto a lightly greased baking tray skin side down.
- Brush the fish with 1/2 tbsp. melted butter.
- Place under the grill until tender (Approx. 3-4 minutes).
- While the Plaice is grilling pass half a banana through seasoned flower, passing between hands to remove any access. Fry the bannana in 1 tbsp. melted butter over a medium heat until crispy and golden.
- Once cooked transfer the plaice to a plate along with the banana and a small wedge of lemon. Garnish the fish with 1 tsp. chopped parsley. Melt the remaining 1/2 tbsp. butter and pour it over the fish. Serve very hot.
Tips and Tricks: Be careful when plating the plaice and the banana as they are liable to break :). It is very important that your serving plate is hot for this dish as both elements go cold very quickly.