Tom Kitchin shows you how to use the wonderfully versatile and flavoursome Scottish seaweed with this recipe for whole roasted plaice with seaweed butter

  • 20
  • 2
  • Medium
You can also buy dried seaweed, which can add a lovely crunch of texture to a dish when sprinkled on a salad or soup. I’ve been drying kelp seaweed at the restaurant and experimenting with seaweed powder to add to a fantastic dressing that is a perfect match for one of my fresh scallop dishes. If you’re tempted to try seaweed, start with a simple butter or dressing and you’ll soon see the way it can bring a dish alive and give you a real flavour of the sea.

Ingredients

  • 2 medium whole plaice
  • 100g unsalted butter
  • 2 tbsp vegetable oil for frying the fish
  • 1 tbsp plain flour
  • 4 sheets of dried nori seaweed
  • sea salt
  • 2 handfuls of channel wrack seaweed
  • 200g of cooked brown shrimps
  • splash of olive oil for the shrimps

Method

Whole Roasted Plaice with Seaweed Butter

Heat the oven to 180C/Gas Mark 4. Lay each plaice on a chopping board flat out. Slice off the head using a sharp knife. With a sharp pair of scissors, cut off the tail and fins. Carefully remove the guts and wipe clean with a cloth. Peel the skin from both sides of each fish (use a dry, clean cloth to get a better grip of the skin).

Mix the butter in a food processor to soften. Crush the nori seaweed into a powder, then mix with the butter. Season with ¼ teaspoon of sea salt. Roll on cling film to create a round block and place in the fridge.

Heat about two tablespoons of oil in a large pan (or two pans if you don’t have one large enough). Season both sides of the fish with sea salt and sprinkle with a tablespoon of flour. When the pan is very hot, fry the fish on one side for about two minutes or until golden. Turn over, and place in the oven for about 3-4 minutes.

To check whether the plaice is cooked, insert a small skewer into the thick part of the fish. It should offer no resistance.
Blanch and chop the channel wrack seaweed.

When the plaice is cooked, add the brown shrimps to the pan with a splash of oil and cook lightly.

Remove the plaice and serve on a plate, put three slices of the seaweed butter on top of each and allow to melt gently, then add the seaweed and shrimps, and serve.

About The Author

Tom Kitchin

Tom Kitchin is a Scottish chef and owner of restaurant The Kitchin, where he became the youngest winner of a Michelin star. He has previously worked with several Michelin starred chefs including Alain Ducasse and Pierre Koffmann.

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About The Author

Tom Kitchin

Tom Kitchin is a Scottish chef and owner of restaurant The Kitchin, where he became the youngest winner of a Michelin star. He has previously worked with several Michelin starred chefs including Alain Ducasse and Pierre Koffmann.