Plaice and Melon Tang

Serves 4 Ingredients Method

4 large plaice fillets, skinned and cut into thin strips

250ml of dry white wine

1 sprig of parsley

1 bay leaf Salt and freshly ground black pepper

Dressing: 2 tblsp of olive or sunflower oil

Juice of 1 lemon 1⁄2 -

1 clove of garlic, peeled and crushed

1 tblsp freshly chopped tarragon or basil Salad:

1 small just ripe honeydew melon, halved and de-seeded.

1 small head chicory, divided into spears

1⁄4 cucumber, thinly sliced Sprigs of Curly Endive Lemon wedges and basil sprigs to garnish

Cook the plaice in a pan with wine, parsley, bay leaf and seasoning. Cover and simmer for 3 minutes. Lift out fish with a fish slice into a bowl. Mix all the dressing ingredients together and pour over the fish. Cover and chill. Cut or dice the melon flesh. Toss the salad ingredients together and place on a serving plate. Top with the fish. Garnish with lemon wedges and sprigs of fresh basil.