Filetti di passera al basilico (plaice with a basil crust) -by Giorgio Locatelli

INGREDIENTS

(serves one)

150g plaice fillets
5 large diamond shapes of tomato
Salt and black pepper
Dash of vinegar
Extra virgin olive oil
½tbs black olive tapenade
4 new potatoes boiled and peeled
½ handful barbe di frate (long narrow green-leaved herb similar to chives but with a slightly sour taste; also called barbe di becco)
1dl fish stock

For the basil topping (makes 15 portions) 2 handfuls basil leaves
2tbs basil oil
2tsp garlic oil
3 handfuls fine breadcrumbs
Salt and black pepper
½ egg
Water

METHOD

To prepare the basil topping blend basil leaves with garlic and basil oils in a food processor until fine. Add breadcrumbs and blend well. Season add the egg blend well. Add the water to soften the mixture and ease spreadability. Place in a sealed container.

Wash dry and trim the plaice fillets removing any bones. Shape and cut off the end of the tail to avoid overcooking. Score the skin side of the fillets then spread a little basil topping on the other side of each fillet leaving the edges clear.

Season tomato diamonds with salt vinegar and a little oil. Decorate the outside of a hot deep plate with the black olive tapenade and then arrange the tomato diamonds.

Place a small frying pan with a little virgin olive oil on a high heat and when hot add the potatoes. Crush gently with a fork season and add the barbe di frate tossing gently then add a little fish stock.

Simultaneously pour a little virgin olive oil into a large non-stick frying pan and put on to a high heat. When the oil is hot place the fillets into the pan topping side down season with salt and pepper and cook. When cooked turn them over and seal quickly on the other side.

Arrange the vegetables in the centre of the hot plate and place the fillets neatly on top. Serve immediately.

Giorgio Locatelli