Plaice and leek

Brockencote Hall, Worcestershire

2 whole plaice, filleted & skinned

Truffle velouté
2 cloves garlic, sliced
1 shallot, sliced
500ml white wine
500ml chicken stock
500ml double cream
Grated truffle

Braised leeks
2 leeks
1 litre vegetable stock
1 bunch thyme, picked
2 cloves garlic, sliced

Delmonico potatoes
1kg potatoes
500ml double cream
Grated truffle

Wild three-cornered leek

Serves 2

Sweat the garlic, shallots, and thyme for the truffle velouté in oil (truffle oil is best), then deglaze with the white wine and reduce to a syrup. Add the chicken stock and reduce by half. Add the cream and bring to the boil. Add grated truffle and blitz in a food processor. Season with salt and pepper.

Trim and wash the leeks, cover with foil in a pan with the vegetable stock, thyme, garlic, salt and pepper, and braise in the oven at 160˚C for 40 minutes. Let the leeks cool in the cooking liquid, then take out and cut in half. Warm through in the reduced liquid before serving.

Peel, cut, and cook the potatoes in the cream seasoned with salt and pepper. When cooked through, put under the grill to gratinate and finish with grated truffle.

Trim the plaice. Season with salt and pepper, place a knob of butter on top, and grill for 4-6 minutes depending on thickness.

Finish the dish with the wild leek leaves cooked quickly in a butter stock. If in season add the flowers for extra depth of flavour.