Ghent waterzooi with plaice, baby vegetables and white wine sauce

INGREDIENTS (SERVES 4)

4 plaice fi lleted
potatoes
1 bunch of baby carrots
1 bunch of white asparagus
green asparagus spears
1 romanesco
1 bunch of spring onions
grey shrimp
chervil
2 shallots
100 ml white wine
200 ml fi sh stock
300 ml culinary cream
thyme and bay leaf
1 bunch of cherry tomatoes

PREPARATION

Fillet the plaice and set aside the bones for the sauce. Clean the baby
carrots, the asparagus and romanesco and steam until done (al dente).
Briefl y plunge the green asparagus in boiling salted water.
Prepare pommes chateaux using the potatoes and steam until done.
For the white wine sauce, start by briefl y simmering the fi sh bones
with the shallots, the thyme and the bay leaf. Then add in some white
wine and reduce by 1/3. Add the fi sh stock and reduce again by 1/3.
Finally, add the culinary cream and reduce again by 1/3.
Steam the plaice fi llets and cook the baby vegetables and the cherry
tomatoes in some farm butter and coarse sea salt. Briefl y broil the onion.
Arrange on the plate and garnish with the chervil and the grey shrimp.

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