• 8 medallions of plaice
  • 1 broccoli
  • 200 ml light cream
  • 125 g double cream
  • 3 tablespoons pesto
  • 1 stock cube
  • Salt
  • Pepper

  • 75 g fresh basil
  • 2 tablespoons pine nuts
  • 1 clove garlic
  • 200 ml olive oil
  • 2 tablespoons parmesan
  • Salt

Medallions of Plaice with Pesto and Broccoli Cream

31.12.2025
  • Recipe

  • Preparation method

    30 minutes + 25 minutes of cooking time

  • Difficulty

    difficult

  • Cost

    €€€

  • Portions

    4

  • 8 medallions of plaice
  • 1 broccoli
  • 200 ml light cream
  • 125 g double cream
  • 3 tablespoons pesto
  • 1 stock cube
  • Salt
  • Pepper

  • 75 g fresh basil
  • 2 tablespoons pine nuts
  • 1 clove garlic
  • 200 ml olive oil
  • 2 tablespoons parmesan
  • Salt

Instructions

For the pesto

  1. Puree all the ingredients except the parmesan in a blender, adding the various ingredients as you proceed. blender. When everything is pureed, add the parmesan. Keep the pesto in a cool place.

For the main dish

  1. Cut the broccoli into small florets. Peel the stalk and cut it into small pieces.

  2. Mince the shallot.

  3. Bring the fish stock to the boil in a pan.

  4. Place the plaice medallions in the stock and cook over a low heat for 25 minutes.

  5. Cook the broccoli for 10 minutes in lightly salted boiling, salted water.

  6. Drain the broccoli and crush coarsely with a fork.

  7. Stir in the double cream and season with salt and pepper.

  8. Boil the light cream with the shallot until it is reduced by half.

  9. Stir in the pesto and season with salt and pepper.

Tips:

Steamed potatoes are an ideal side dish to balance out the meal. Pesto will keep for a few weeks in the refrigerator in a tightly sealed jar.

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