Plaice cake

By Benoit FLAHAUT and Régis-Hubert CLECH

Ingredients for 4 people:

  • 400 g plaice fillet
  • 200 g puff pastry
  • 1 bunch of chive
  • 200 g mascarpone
  • 1 lime
  • 1 L white wine stock
  • 1 tablespoon mustard
  • Salt, pepper


Poach the plaice fillets in wine stock and cool them.
Remove the bones and mash them with a fork.
Mix the mascarpone, lime zest, mustard and finely chopped chives. Add the fish and mix gently. Check the seasoning.
Roll out the puff pastry to 5 mm thick and cut out rounds of about 6 cm in diameter.
Cook the puff pastry discs in a panini machine or on a grill for a few minutes. Open them immediately like filled waffles.
Garnish these wafers with the fish mixture. Serve them instantly.

In collaboration with

Photo credits © Pixabay

Steamed saithe with mussel and courgette marmelade

Ingredients for 4 people:

  • 4 pieces of 140 g of saithe
  • 400 g of courgette
  • 60 g of butter
  • 6 marjoram leaves
  • 200 g of mussels
  • 3 shallots
  • 20 cl of white wine
  • Sugar, salt, pepper


– Place the fillets of saithe with salt and pepper on a sheet of greaseproof paper and steam them for few minutes.

– Rinse and cut the courgettes into small pieces. Place them in a pan and bring it to boil. Add sugar and salt. With a fork mash them and add the marjoram leaves. Keep it warm.

– Wash and scrape mussels in cold water. Cook them in butter (40g) with shallots and wine for 7 minutes. Cover, keep the heat low and shell them.

– Melt 20 g butter with shallots. Mix the butter with wine and mussels cooking juice. Stir it.

– Place the courgette marmalade on the plate, then the saithe and cover with the emulsified butter.

Mini Savarins of sole with watercress, blinis with mascarpone and candied lemon


Ingredients for 4 people:

  • Sole fillets 200 g
  • 1 egg
  • Salt and pepper
  • Thick cream 100 g
  • One bunch of watercress
  • Blinis 20 pieces
  • Candied Lemon 1 piece
  • Mascarpone 250 g


– Preheat the oven at 130°C

– Mix the sole fillets with eggs, cream, watercress and season with salt and pepper and put one fillet per savarin mould

– Place the Savarin moulds in the oven for 10 minutes

– Unmould immediately out of the oven

– Place the mini Savarins on the blinis

– Chop the candied lemon and mix it with the mascarpone

– Put the mascarpone and lemon cream on the mini Savarins