Then I didn’t need any time to struggle to decide the menu with these beautiful Cornish plaices.
It was Braised Cornish Plaice.
To be fair, it would come from just a generation but I much prefer more thick and dense flavour than the taste in my memory.
Then I arranged the method for cooking this traditional food:
I plunge the slightly salted plaice into the hot oil and make it deep-fried for adding a deep flavour, and then braise the fish in a soy sauce based broth.
And my children do too.
I garnished Tofu with Garlic Miso paste, Yuzu Pearl, Courgette with pickled plum (梅きゅう) on Cornish stones which are handpicked by my boys.
It’s nearly weekend, I hope you have a lovely & relaxing weekend.