Nathan Outlaw's Rosemary and parmesan plaice
Two Michelin-starred chef Nathan Outlaw whips up delicious fried plaice with a flavoursome courgette chutney.
Recipe - Serves: 4
200g day old bread
50g grated Parmigiano Reggiano
2 tsp chopped rosemary
100g flour for dusting
2 eggs, lightly beaten
600g plaice fillet, skinned and sliced into finger sized pieces
For the chutney:
2 tbsp oil
1 white onion, finely chopped, 140g
1tsp onion seeds
1tsp mustard seeds
3 garlic cloves, peeled and chopped
1tsp chopped rosemary
150g ripe tomatoes, roughly chopped – about 2 tomatoes
150ml cider vinegar
75g brown sugar
2 Granny Smith apples, peeled and diced, 300g
350g courgettes, diced
20 basil leaves, chopped
For the chutney:
1. Heat a large saucepan and add a drizzle of oil. When the oil is hot, add the onion, seeds, garlic, saffron and rosemary. Cook for 2 minutes and then add the tomatoes, vinegar and sugar.
2. Cook the tomatoes until they collapse and the liquid becomes syrupy, about 5-7 minutes. Next, add the apples and courgettes and cook for 5 minutes until the courgettes are just tender.
3. Remove from the heat, season with salt then add the basil. Cool the chutney down and store for up to 1 month in the fridge.
For the plaice:
1. Using a food processor, add the bread, Parmigiano Reggiano and rosemary and blend for 1 minute. Add a pinch of salt and lay the crumbs out on a tray.
2. Lay out the flour and eggs on separate plates. Pass the fish through the flour, the eggs and then the breadcrumbs.
3. Heat the fryer to 180C. Fry the fish in batches for 2 minutes and drain onto kitchen paper.
4. To serve, season with a little sea salt and then serve immediately with the chutney and some chargrilled courgettes or simple dressed leaves on the side.