MARCO CHENG | 鄭展朝

1. Boil the new potatoes first - high heat; takes around 10 minutes to ensure that the new potatoes are cooked. Whilst bringing those spuds to a boil, in another saucepan boil the cauliflower for about 5 minutes then remove the water and leave it to cool. Add a tiny knob of butter and mash the cauliflower slightly.

 

2. Drain the water from the potatoes once cooked in a colander and dice them. Season with salt and pepper (optional).

 

3. Season the plaice with salt, dried thyme and ground black pepper. Once ready, heat up a frying pan add extra virgin olive oil and once the pan is hot, place the fish on the pan (skin side down) for 1-2mins then fry the other side.

 

4. Pour the boiled cauliflower and 30g of chicken stock in a blender. For smoother texture, single cream is highly recommended. Sieving the puree also helps.

 

5. In another pan place the diced potatoes and add olive oil. If you prefer a bit of spice, you can add chili powder, or chili oil.

 

6. By this stage your fish should be cooked - take it out from the pan and place it on a kitchen towel to remove excess oil. Add in the tenderstem broccoli (you can boil them before hand if you want to have them cooked quicker).

 

7. Plating - add the puree on a plate first, then stack up with some tenderstem broccoli, followed by diced potatoes and finally the plaice fillet. For garnishing, you can add a single leaf of parsley. Again it's optional - there aren't any limitations to how you present your dish.