Fillet Of Plaice, Purple Sprouting Broccoli, Morecambe Bay Shrimps, Roast Bone Sauce

North West Young Chef of the Year

North West Young Chef of the Year

Standard Supplier 2nd May 2013
North West Young Chef of the Year

Fillet Of Plaice, Purple Sprouting Broccoli, Morecambe Bay Shrimps, Roast Bone Sauce

Main course cooked by Daniel Akrigg, Cumbria Young Chef of the Year 2013


  • 1 whole plaice
  • 200g Purple sprouting broccoli
  • 100g Shrimps from flookburgh
  • 50g butter
  • 20g superfine capers
  • 1 cucumber
  • 2 pink fir/ jersey royal potatoes
  • 50g parsley
  • 1 onion
  • 1 leek
  • 1 carrot
  • 1 stick celery


Clean and fillet plaice, chop bones and roast at 160 degrees for 20 mins
Dice veg and roast in pan, add bones and cover with water, simmer for 20mins
Pass and reduce, whisk in butter to finish
Dice cucumber, dice and cook potatoes, chop parsley, flash fry capers.
Trim Purple Sprouting Broccoli and pan fry
Pan fry Plaice fillets, 4 mins, season, bring everything together and serve

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