LOVAGE-CRUSTED FISH WITH SLICED POTATOES AND ASPARAGUS

This recipe came about due to the massive lovage plant I had in the garden. We first used it to make a crust for lamb, then by adding a bit of cream cheese we turned it into a great crust for fish. We use plaice or brill in the restaurant, but it’s good with any non-oily fish, although salmon works too. Lovage is a fascinating herb, which has got a sort of celery taste and smell and works brilliantly in a lot of dishes with potatoes – even soup.

Serves 4

Ingredients

150g butter

4 x 200g brill fillets, skinned

300g new potatoes, sliced

12 asparagus spears, sliced a few chives, chopped sea salt and freshly ground black pepper lemon wedges, to serve

For The Crust

30g lovage

50g Parmesan

1 thick slice of bread

1 small bunch of parsley

3 borage leaves

50g full-fat cream cheese

Method

To make the crust, place all the ingredients in a food processor and blitz until smooth. Put between 2 layers of greaseproof paper and, using a rolling pin, roll out to 3mm thick. Chill in the fridge until needed.

Preheat the oven to 200°C (180°C fan)/400°F/gas 6. Heat a non-stick ovenproof pan, add the oil and 50g of the butter, then put in the fish. Season, then cook for 2 minutes. Flip over and cook for another 2 minutes.

Cut 4 pieces of crust to the same size as each piece of fish and sit on top of the fish. Place the pan in the oven and roast the fish for 5 minutes. Put the pan back on the hob, add 25g of the butter and cook for another minute.

Meanwhile, in a separate pan, cover the potato slices in water and the remaining 75g butter and cook for 10 minutes, adding the asparagus for the last 2 minutes of cooking time. Sprinkle with chives and season.

To serve, spoon the potato and asparagus onto plates and place the fish alongside with a lemon wedge for squeezing.