Ghent waterzooi with plaice, baby vegetables and white wine sauce


4 plaice fi lleted
1 bunch of baby carrots
1 bunch of white asparagus
green asparagus spears
1 romanesco
1 bunch of spring onions
grey shrimp
2 shallots
100 ml white wine
200 ml fi sh stock
300 ml culinary cream
thyme and bay leaf
1 bunch of cherry tomatoes


Fillet the plaice and set aside the bones for the sauce. Clean the baby
carrots, the asparagus and romanesco and steam until done (al dente).
Briefl y plunge the green asparagus in boiling salted water.
Prepare pommes chateaux using the potatoes and steam until done.
For the white wine sauce, start by briefl y simmering the fi sh bones
with the shallots, the thyme and the bay leaf. Then add in some white
wine and reduce by 1/3. Add the fi sh stock and reduce again by 1/3.
Finally, add the culinary cream and reduce again by 1/3.
Steam the plaice fi llets and cook the baby vegetables and the cherry
tomatoes in some farm butter and coarse sea salt. Briefl y broil the onion.
Arrange on the plate and garnish with the chervil and the grey shrimp.

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