Speak to our knowledgeable team for further info on portion sizes.
Butter sheets of greaseproof paper to fit inside a frying pan.
Place the plaice fillets on the paper butter side up and then put these into a hot frying pan- Allow the plaice to brown slightly before adding the white wine and cover with a lid to steam until cooked – 5-6 minutes.
Make the tempura mix and drop in the sliced shallots and capers then deep fry quickly until crunchy and cooked. -Keep warm
Drain the cucumber and warm the sauce.
Flood the plate with sauce then top with cooked plaice fillets, finish with pickled cucumber, crispy shallots and capers and fresh chervil