Tender fish and lobster in simmering broth packed with rejuvenating greens  with dashes of aromatic spices and fresh leafy sprouts — there’s no dish more celebrated for its power to nourish, comfort and heal than a warming bowl of soup.

This magical blend of wholesome vegetables, nutrient-rich sprouts and hearty potatoes is here to revive and recharge. Robust and soothing, there’s a wealth of goodness in every spoonful.

North Sea Plaice, Scottish Lobster, English Peas, Butter Sauce y Rick Bartram

Ingredients

2 Whole plaice fish (800-1000g), filleted, reserve bones for fish stock

2 Scottish lobster tails, cleaned

3 Baby potatoes, boiled and cooked, skin removed, halved

20ml Extra virgin olive oil

½ cup Frozen peas

100ml Fish stock

50g Unsalted butter

Pea tendrils

Juice of one orange

Cayenne pepper

Salt

Method

Step 1: Pre-heat oven to 180°C. Season the plaice fillets with a pinch of salt and cayenne pepper. Fold the fillets over twice so there are 3 layers.

Step 2: Gently bring a pan to medium heat with olive oil, add lobster tails and gently colour on all sides. Add the plaice fillets, presentation side down. Cook for around 1 minute, and then turn the fillets over.

Step 3: Add orange juice and fish stock to the pan. Add potatoes, and place the pan in the oven. Cook for 5-6 minutes. Remove from the oven. Divide the plaice fillets, lobster tails, and potatoes in 2 bowls.

Step 4: Heat the leftover stock on the stove, add butter and cook until butter has melted.  Pass sauce through a strainer, return sauce to the heat, and add the peas, heat for 1-2 minutes.

Step 5: Spoon the sauce and peas over the plaice and lobster, sprinkle with pea tendrils and serve.