Ingredients

• 3 whole plaice
• filleted and skinned (or 12 fillets of plaice)
• 8 rashers smoked dry-cured streaky bacon
• 200g/7oz baby new potatoes
• 1 bunch asparagus
• handful peas in their pods
• 20g/1oz unsalted butter
• softened for greasing
• pea shoots
• to garnish
• rapeseed oil
• for dressing pea shoots
• 50g/1¾oz unsalted butter
• 200g/7oz fresh podded peas
• small handful flatleaf parsley
• 100ml/3½fl oz double cream
• salt and freshly ground black pepper

Directions

• Roll up each of the 12 plaice fillets and set aside.
• Fry the bacon rashers in a dry pan until crisp. Drain on kitchen paper.
• For the pea purée
• add the butter to the pan used to cooked the bacon. Heat until melted
• then add the peas
• parsley
• 50ml/2fl oz water and double cream. Season to taste with salt and pepper. Warm through on a gentle heat and then transfer to a blender and pulse until you have a very smooth purée. Taste to check the seasoning and add more butter if desired.
• Put the new potatoes into the lower basket of a two-tier bamboo steamer set over a pan of boiling water. Steam for seven minutes.
• Meanwhile
• cut out a circle of greaseproof paper to line the top basket of the bamboo steamer. Grease the paper with a little butter and line the basket of the bamboo steamer with it. Season the rolls of plaice with salt and pepper and place them on the paper.
• When the potatoes have been cooking for seven minutes
• add to them the asparagus and peas in their pods and steam for a further 2-3 minutes or until tender.
• Place the top basket containing the plaice on top of the vegetables and cook for 2-3 minutes
• or until cooked through (take care not to overcook them).
• To serve
• toss the pea shoots in a little rapeseed oil and divide the plaice fillets between four serving plates. Add some pea purée
• crisp bacon and steamed vegetables. Garnish with the dressed pea shoots.