Plaice in Filo Pastry with Vegetable Ragout

Season the plaice fillets with salt, pepper and juice of one lemon and wrap the top to form a rectangle. Sprinkle a little onion leek over the fillets and add coriander leaves.

Press the nasturtium flowers evenly and place them on the fillets in the same way. Wrap the fillets evenly in filo pastry and brush the edges with egg yolk. Bake the plaice fillets in hot fat until done. Blanch celery and carrot cubes briefly. Sauté the shallots in olive oil and add the diced celery, carrots, zucchini and mushrooms. Add a small amount of vegetable soup. Stir in diced tomatoes on top and season heavily with salt and freshly ground pepper. (The vegetables should still be crunchy).

Mix mayo with pesto.

Arrange the vegetables on plates. Arrange the fillets on top so that the plaice fillet is not in the sauce and bring to the table with the dip on top.

Tip: Zucchini is a type of squash and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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