Chorizo-stuffed plaice with tomatoes

img_6785aI cooked this during my Christmas dinner for two with my friend, that has been a long time since we see each other, beside that to honour the dish to Elizabeth David as I picked up some inspiration from her recipe, and I give it my own twist, at the same time I celebrated her birthday as is on same day with mine on the boxing day.

She was a culinary legend that revolutionized British cookery. She had strongly influenced the art of home cooking during mid 20 century about the European cuisine and traditional British dishes.

One of the reason this special dish for the occasion of celebrate of the her writing over many year is still remain well know among chefs. However, with the growth of world celebrity chefs appealing on TV and media and author like Elizabeth David will be shadowed by them. I’m here to revive some of the authentic dishes that may has been forgotten  by younger generation.

Recipe will change over times, for me cooking is like learning a language, you will start with basic or classic recipe; and you cook along with it then you will start to adding or altering from the basic recipe, finally it gradually become yours. That is how cooking evolved with you, it became very personal, attached and memorabilia. Therefore, comfort food has became very up close and personal to every each of us. As we finding and revive the comfort in our past, childhood memory, to brought it forward into our life again. I’m presenting to you, these are the food I love and I shared with friends and family.

  • 100g pieces chorizo sausage
  • 50g breadcrumbs
  • 2 tbsp sun-dried tomatoes paste
  • 5 tbsp olive oil
  • 8 skinned fillet of 2 large plaice
  • 8 small ripe tomatoes or 4 large tomatoes, halved
  • several spring of thyme
  • splash of white wine
  • salt & pepper
  1. Cut the chorizo into pieces and blend in food processor until it is finely chopped. Add the breadcrumbs, tomato paste and 1 tablespoon of the olive oil and blend until combined.
  2. Lay the plaice fillet, skinned side up, on the work surface. Spread each with a thin layer of the chorizo mixture and roll up, starting from the thick end.
  3. Put the fish in a large, shallow, ovenproof dish and tuck the tomatoes and thyme around the fish. Drizzle with the remaining oil and the wine and season the fish lightly.
  4. Bake in the preheated oven, 200°C (400°F), Gas Mark 6, for 20 to 25 minutes or until cooked through.

Eating this… it is really transported me to Mediterranean fantasy of the seafood heavy. Wonderful!




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