I ended up making this dish mostly because I still had some tomato essence left in the fridge that really needed to be used up. I paired it with a homemade beurre blanc, and honestly, the sauce is easily one of my favorites so far.
Now, full disclosure: the whole plaice I used unfortunately completely fell apart while I was turning it over in the pan. So, while it didn’t look like something out of a Michelin-starred restaurant, the taste was way better than the looks!
Cooking a fish whole on the bone is definitely the way to go, though. The skeleton acts like a buffer against the heat, which keeps the delicate meat from drying out and getting tough andit stays incredibly juicy.
Here is everything you need and how to throw it together.
What You Need (For 2 Servings)
The Main Event
- Whole Scholle (Plaice): 1 whole fish, about 600g–800g, gutted
The Sides
- Yukon Gold potatoes: 2 large ones
- Asparagus: 8–10 medium spears
The Liquids & Fats
- Tomato essence: 150ml
- Chicken or vegetable stock: 250ml
- Unsalted butter: 110g total (keep it cold)
- Cooking oil / clarified butter: Just enough for searing
The Flavor Boosters
- Garlic: 3 cloves
- Fresh rosemary: 2 sprigs
- Fresh thyme: 1 sprig
- Salt & Sugar mix: A 2:1 ratio for prepping the fish
- Lemon zest: A pinch to finish
Step-by-Step Guide
1. Start the Potatoes (45 mins before eating)
The potatoes take the longest, so we get them going first.
- Cut your peeled potatoes into neat, thick cylinders (about 4cm high) and pat the flat ends completely dry with a paper towel.
- Heat up about 15g of clarified butter in an oven-proof skillet and sear the flat ends of the potatoes until they have a deep, golden-brown crust.
- Pour in the 250ml of stock, add 1 crushed garlic clove, and the rosemary sprigs. The liquid should come about halfway up the potatoes.
- Pop the whole pan into a 180°C to 200°C oven for about 25–30 minutes, until the stock reduces to a thick glaze and the potatoes are nice and tender.
2. Prep the Fish & Veggies (20 mins before eating)
- Take some kitchen shears and trim off the outer fins (the “frills”) of the plaice. Score the dark skin side three times diagonally with a sharp knife, and pat the whole fish dry.
- Sprinkle the fish lightly with your salt-and-sugar mix and let it sit for 10 minutes. This draws out extra moisture. Wipe it dry one last time before cooking.
- Peel the bottom two-thirds of your asparagus spears and toss them with a tiny bit of oil and a pinch of salt.
3. The Grand Finale (10 mins before eating)
This is where everything happens fast.
- The Sauce: In a small pot, simmer your tomato essence until it reduces by half. Turn the heat way down to low, and slowly whisk in 80g of your chilled butter, one cube at a time, until you get a smooth emulsion. Keep it in a warm spot, but don’t let it boil, or the sauce will split.Quick fix: If the sauce does turn oily and split, quickly whisk in a teaspoon of cold tomato essence or cream to bring it back together.
- The Fish: Heat some oil in a large pan until shimmering. Put the fish in dark-side down. Press it down firmly with a spatula for about 30 seconds so the skin doesn’t curl up. Cook for about 4 minutes until the skin is crisp, then carefully flip it over. Add 15g of butter, your thyme, and the remaining garlic to the pan, and spoon that foaming butter all over the fish for another 2 minutes. (If it’s a super thick fish, you can slide it into the oven with the potatoes for the last 3 minutes).Quick fix: If the skin sticks to the pan when you try to flip it, don’t force it! Just wait 30 seconds and let it release itself naturally.
- The Asparagus: While the fish rests, throw the asparagus into a hot skillet (or right into the potato pan if you have room) for about 3 minutes until it’s blistered but still has a nice snap.
How to Plate It
Put the glazed potatoes at the top of the plate and arrange the blistered asparagus to form a little raft. Rest your whole plaice right across the asparagus, and pour that rich tomato beurre blanc all around the base.
Enjoy!