Baked plaice, seaweed beurre blanc, samphire, pickled onions

by Luke Robinson

A celebration of the flavours of the sea from demo chef Luke Robinson


For the pickle:
200ml white wine vinegar
100g sugar
14 pearl silverskin onions

For the beurre blanc:
60ml dry white wine
60ml white wine vinegar
2 shallots, finely chopped
A dash of single cream
125g cold unsalted butter, cut into small chunks
1 large tbsp Cornish mixed dried seaweed

For the baked plaice:
4 x 120g fillets of plaice, skin off (preferably from 1-2kg sized plaice)
Extra virgin olive oil
Maldon sea salt or fleur de sel
½ lemon
80g samphire
20g butter


To make the pickle, place 300ml water, the white wine vinegar and the sugar in a saucepan and bring to the boil. Set aside.

Boil the pearl onions in salted water for 7 mins, refresh in ice water, pop the root off each onion and squeeze out the onion from inside. This will remove the tough skin. Cut the onions in half and place in the pickle liquid. Use immediately or store in a sterilised jar to mature the flavour further.

To make the beurre blanc, reduce the wine, vinegar and shallots in a small saucepan over a medium-high heat, until nearly completely dry. Reduce the heat and add the dash of cream, before slowly whisking in the butter a cube at a time, until the mixture has emulsified and is custardy in texture. Stir in the dried seaweed and cover the pan with clingfilm. Put in a warm place to infuse.

For the baked plaice, heat the oven to 200C with a baking tray placed inside. Lay out a medium to large-sized sheet of foil, add a good glug of oil and season the fillets of fish with the crunchy salt and a good squeeze of lemon juice. Wrap the fish into a parcel. Once the fish is nicely at room temp, carefully place on the hot baking tray and bake for 4-5 mins (depending on thickness), until cooked.

Spoon the beurre blanc onto plates and lay the plaice fillets on top. Heat the samphire with the pickled onions, a small knob of butter and some of the pickle juice in a small saucepan. Plate the samphire and onions on top of the fish.

Recipe: Luke Robinson