Cook like a Clerkenwell Chef – Anglo

Anglo has wowed critics and diners alike since opening just off Hatton Garden in early 2016 (just try booking a table a short notice). We persuaded head chef and founder Mark Jarvis to share the recipe for one of the buzzed-about dishes on his Modern British tasting menu: Whole plaice with carrots cooked two ways.

 ANGLO’S WHOLE PLAICE WITH CARROT PUREE AND BABY CARROTS

Ingredients

Serves 2

ANGLO’S WHOLE PLAICE WITH CARROT PUREE AND BABY CARROTS

1 whole plaice
500g large carrots 30g butter
Salt and sugar (to taste) 500ml carrot juice
2 bunches of baby carrots
1 bunch dried verbena leaves (available online or from some supermarkets)
10 sea beet leaves (these are similar to sorrel but with a more woody flavour; or use large spinach leaves)

Method

Begin by removing the plaice fillets from the bone, then remove the skin. Pre-heat the oven to 170° C.

To make the puree, slice the large carrots into 3mm slices and sweat them in a pan with half of the butter and season with salt and sugar. When completely soft add the carrot juice and wait for the mixture to be reduced by half and blend to a smooth puree.

Peel and wash the baby carrots, so that there is no excess dirt. Add to the pan with the remaining butter, some dried verbena leaves,
water and salt. Bring to boil and cook until soft, yet still holding their shape.

To finish the dish, begin by lightly seasoning the plaice fillets and bake them into the oven at 150-170° C for around 8-10 minutes or until just cooked and still juicy.

Warm the baby carrots in the verbena butter. Add the sea beet leaves/spinach and cook until soft. Warm the carrot puree and season to www.anglorestaurant.com