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Sous Vide Fillets of Plaice | Recipe by sousvidetools.com

Fillets of English Plaice, Cooked Sous Vide in the Juice of Mussels with Fresh Parsley and Smoked Garlic Confit Potato

Fillets of English Plaice, Cooked Sous Vide in the Juice of Mussels with Fresh Parsley and Smoked Garlic Confit Potato Fish and Seafood
  • COOK TIME: 2 Hours
  • PREP TIME: 1 Hour


  • 1kg Wild Mussels, washed and scrubbed
  • 4 Peeled and Finely Diced Shallots
  • 3 Cloves of Crushed Garlic
  • Zest 1 Lemon
  • 6 tbsp. Finely Chopped Parsley
  • 100mls White Wine
  • 75mls Double Cream
  • 50g Butter
  • Olive Oil
  • Sea Salt
  • 1kg Plaice Fillets
  • 6 Whole Cloves Smoked Garlic
  • 2 tsp Smoked Paprika
  • 150mls Confit Oil
  • 500g Baby New Potatoes




The infusion created by cooking the plaice with the juice of mussels in this dish adds real richness to the plate.


  1. In a large saucepan with a lid gently sauté the chopped shallots with a little butter and olive oil then add the crushed garlic and lemon zest. Turn the heat up high and add the washed mussels
  2. Deglaze the pan with white wine and place on the lid
  3. Quickly steam the mussels for 1-2 minutes until all the shells are open, season with salt and quickly transfer to a colander, collecting the juice in a container
  4. Cool the juice down
  5. Season the plaice fillets with a little salt and place in a vacuum pouch then add some of the cooled mussel juice
  6. Use the vacuum packer seal the pouch and cook in a preheated water bath at 52 degrees for 20 minutes
  7. In another pouch add the baby potatoes, some salt, the smoked garlic, a sprig of thyme, smoked paprika and the confit oil
  8. Seal the pouch and cook in a preheated waterbath at 90 degrees for 1 hour, until tender
  9. Pick the mussel meat from the shell and pass the remaining juice through a fine sieve
  10. Add the juice to a small pan with the cream and bring to the boil. Cook out until thickened slightly then season to taste. Add the mussels to the sauce and reheat
  11. To serve, take the baby potatoes from the pouch and drain the oil, adjust seasoning and toss some fresh chopped parsley through them
  12. Take the plaice from the pouch, pat dry and plate up. Cover with the mussels and sauce and lastly add the potato
  13. This dish would be lovely with some English asparagus and spinach

Chef’s Tip –

Why not spice up your life a little by adding some Thai coconut sauce to the pouch.

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