Poached plaice with winter vegetable, bean and salami stew

An elegant dish of delicate plaice fillets with a hearty bean stew and zesty herb salsa. While it requires some preparation, the result is a restaurant-quality meal that’s perfect for impressing guests.

By Nathan Outlaw
From Saturday Kitchen
This recipe is well-balanced, with a good mix of lean protein, vegetables, and healthy fats. The fish provides omega-3 fatty acids, while the bean stew offers fiber and plant-based protein (nutri-score).

Ingredients

For the plaice:

• Whole plaice: 700g–1kg, filleted and trimmed
• Olive oil: good drizzle
• Lemon: 1, zest and juice
• Fresh thyme leaves: 1 tsp, chopped
• Salt and pepper: to taste

For the stew:

• Olive oil: 1 tbsp
• Unsalted butter: 50g
• Onion: 1, finely chopped
• Salted anchovies: 1 tin, drained and chopped
• Salami: 8 slices, sliced
• Garlic clove: 1, finely chopped
• Celery stick: 1, finely sliced
• Leek: 1, finely sliced
• Carrot: 1, peeled and diced
• Chestnut mushrooms: 6, quartered
• Cannellini beans: 400g tin, drained and rinsed
• Fresh thyme leaves: 1 tbsp, chopped
• Fish or vegetable stock: 500ml
• Salt and pepper: to taste

For the salsa:

• Fresh flatleaf parsley: handful
• Fresh mint leaves: handful
• Capers in brine: 1 tbsp, drained
• Gherkin: 1
• English mustard: 1 tsp
• Extra virgin olive oil: 2 tbsp
• Salt and pepper: to taste

To serve:

• Seasonal green vegetables
• Crusty bread

Method

Prepare the Plaice

• Cut the plaice fillets into equal-sized pieces (2-3 pieces per fillet).
• Season with pepper, olive oil, lemon zest, and thyme leaves.
• Marinate in the refrigerator for at least 30 minutes.
• Bring to room temperature before cooking.

Make the Stew

• Heat oil and butter in a large saucepan over medium heat.
• Add onion, anchovies, and salami. Cook until onion softens.
• Season with salt and pepper.
• Add garlic, celery, leek, carrot, and mushrooms. Cook for 5 minutes, stirring occasionally.
• Add beans, thyme, and stock. Simmer for 20 minutes.

Prepare the Salsa

• Finely chop herbs, capers, and gherkin (or use a food processor).
• Transfer to a bowl and add mustard and oil.
• Season with salt and pepper.

Cook the Plaice and Serve

• Season plaice with salt.
• Poach in gently simmering water for 3 minutes with the lid on.
• Remove from pan and season with salt, pepper, and lemon juice.
• Divide stew between warmed bowls.
• Serve plaice on top of stew with green vegetables and crusty bread.

Nutri-score Health Check

This recipe receives a Nutri-Score of B, indicating it is a well-balanced dish. The plaice provides lean protein and healthy omega-3 fatty acids, while the bean stew offers fiber and additional plant-based protein. The vegetable content contributes essential vitamins and minerals. However, the inclusion of salami and butter slightly increases the saturated fat content. The herb salsa adds flavor without significantly impacting the nutritional profile. Overall, this dish provides a good balance of nutrients, making it a moderately healthy option when consumed as part of a varied diet.