Ingredients

Steps

• Trim the plaice fins, head, and tail, then remove the dark skin.
• Heat olive oil in a lidded saucepan and cook shallots, wine, parsley, mussels, and clams for 4 minutes.
• Discard unopened shellfish and reduce the remaining liquid by two thirds.
• Fry the plaice in a non-stick pan with olive oil for 8 minutes.
• Whisk butter into the reduction, emulsify with a blender, and simmer with squid, shrimp, lemon, and garlic.
• Serve the fish topped with shellfish and sauce, garnished with wild herbs.