Turbans of locally landed plaice, stuffed with Fal bay oyster, and locally smoked salmon, grain mustard

butter, and grilled tomato.

Serves 2 hungry Cornish soldiers Ingredients 2 Plaice filets (South coast fisheries) 4 Oyster (smoked) 2 Slices Smoked salmon (Atlantis smokery) 100ml Double cream (Lillie brothers) 2 Tbsp Grain mustard (West Country fruit sales) 1Bunch flat leaf parsley (West Country fruit sales) 1 Tomato (West Country fruit sales) 1 Lemon

Cooking Preheat the oven to 180* c. Place the sliced smoked salmon on one end of the plaice filet and top with a smoked oyster. Starting from that end, roll fillet lengthwise. Secure ends together. . You should have 2 white rose circles with pink centers. Arrange turbans (roses) in a circle around inside rim of a 9" x 1/2" round oven proof dish. Cook in the preheated oven for 10 mins, While the fish is cooking, pour the double cream in a saucepan, add a spoonful of grain mustard and bring to a boil. Pour the sauce around the cooked fish, and serve garnished with a grilled tomato and lemon wedge.

Sign up to vote on this title
UsefulNot useful