Grilled fillet of Plaice

Set up a tray for the fish with a splash of olive oil the wine and butter.
Sit your fish on the mix and season with salt.
Place under a preheated grill checking regularly and basting some of the butter, wine mix over the top.
Once ready set aside to rest while you plate the vegetable fricassee and warm the crab through the beurre blanc.

Autumn vegetable fricassee

Warm a pan over a medium heat and add the butter to gently melt.
Add the beetroot a pinch of salt and black pepper, sweat for two minutes then add the squash, allow to gently sweat for another two to three minutes then add the Cavolo Nero and the white wine.
keep stirring the mixture, allowing the wine to reduce and emulsify with the butter.
Now add the gem lettuce and dill and set aside until plating.

Beurre blanc

Add the wine, peppercorns, tarragon, shallot, vinegar and salt to a pan and bring to a gentle simmer and reduce until they’re about 2tbsp of liquid left.
Now add the diced butter a little at a time, whisking to emulsify to the mix.
Once all the butter has been mixed in add the cream and continue to whisk. Now pass the mix though a fine sieve and check the seasoning.
When ready to serve, warm gently over a low heat, add the lobster meat and a generous pinch of chives.