Oven-Baked Plaice Fillet with Summer Vegetables

Preparation of the plaice

1. Cut the skin and fins from the plaice.
2. Then remove the skin.
3. Tip: Use a cloth to adhere to the skin more easily.
4. Lift the fillets. Keep the bones to make the base of the sauce (fish stock)

Preparation of the fish stock

1. Disgorging the edges for 1 /2h.
2. In a saucepan, add oil and brown the bones and the head. Add the saffron, cover with water, heat everything. Then skim.
3. In another saucepan, melt the butter, add the flour and mix. Reserve.
4. Pass the base of the sauce through a colander, then incorporate it into the butter flour mixture. Mix, salt. Bind the mixture, add a little saffron and pepper

The chef’s tip: add a drizzle of white balsamic vinegar to bring out more the taste of the plaice.

Preparation of vegetables

1. Peel and mince the onions then spread them out at the bottom of the dish. Add oil and salt.
2. Cut the fennel stems and cut it into a brunoise.
3. Cover the onions with the fennel, oil and salt again.
4. Cut the zucchini into strips. Arrange the hard layers of fennel and onion, oil and salt.
5. Put everything in the oven for 45 min at 160°C

Cooking of the fish

1. Take the vegetables out of the oven, add the fillets, cover with the stock, pepper.
2. Put the dish in the even (turned off but still hot) until serving (about 15).