Fish lovers should try the roasted fillet of Cornish plaice at Gordon Ramsay’s Verre restaurant, where exquisite European fare is the order of the day.
• 2 x large fresh plaice fillet, approximately 100g (or any other flat fish available)
• 2 large scallops
• 200g fresh watercress, washed thoroughly
• 2 medium banana shallot, peeled, finely-diced and rinsed under hot water
• 20 white seedless grapes, peeled and semi-dried
• 2 tbsp chopped flat-leaf parsley
• 20g baby capers, rinsed under cold water to remove excess salt
• 60ml good-quality olive oil
• 10ml white vinegar
• Curry salt (20g salt and 20g mild curry powder)
• 6 medium-sized new potatoes, washed and cut into 2cm coin shapes
1 Place the sliced potatoes in a small thick-based sauté pan with a little olive oil and salt. Cook on medium heat until the potatoes reach a golden brown hue on each side.
2 Add a little more olive oil until the potatoes are just covered. Cook on low heat until the potatoes are just cooked through. Remove from the oil and keep hot until needed.
3 For the vinaigrette dressing, gently mix together the dried grapes, capers, shallots, olive oil, white vinegar and parsley in a small bowl.
4 Cut the plaice fillets and the scallops into three equal-sized pieces each. This will ensure even cooking of the fish and shellfish. Season the fish and scallops lightly with the curry salt.
5 To cook the fish/shellfish, use a medium-sized non-stick pan on high heat. Add a little olive oil and then sear the fish and scallops for colour (approx. 30 seconds on each side) before removing them from the heat.
6 Arrange the potatoes on the plates as desired. Lightly season the watercress and mix with a spoonful of vinaigrette.
7 Quickly arrange the plaice and scallops over the potatoes and spoon the vinaigrette over. Finish with the watercress salad and serve.
Name: Scott Price
English-born Scott Price was thrown straight out of the frying pan into the fire after being spotted during the final of the highly competitive Gordon Ramsay Scholarship in 2003. He was soon feeling the heat under the celebrity chef’s watchful gaze at Claridges’ kitchen in London, where he quickly became senior sous chef. Scott now rustles up European fare as executive head chef at Verre restaurant in Hilton Dubai Creek.
To book a table at Verre, Hilton Dubai Creek, call 04 212 7551