Plaice a la Plancha

Remove the skin from the dark fillet and trim both fillets. Season both fillets with lemon juice and salt and pepper and paint with olive oil using a pastry brush or similar.

Wash the clams in a colander under cold water, discard any that are not closed. Wash the samphire and put in a steamer, steam for a few minutes, take off the heat, cover and keep warm. Clean the baby potatoes and a saucepan of water and start cooking.

Make the Beurre Blanc (go easy on the lemon)  Recipe   cover and put to one side.

Fire up the Plancha on a lowish light. Put the clams on to one side of the Plancha turning from time to time. As the clams slowly pop using some tongs and move them to a dish and remove one of the shells  Picture  . It shouldn't take more than about five minutes or so for all of them to open, discard any that don't.

Meanwhile re-coat the plaice fillets with olive oil and cook on the Plancha for a few minutes each side checking that they are cooked through with a sharp knife, when done keep warm on a hot serving plate.

Spoon some Beurre Blanc across warm serving plates, put he plaice fillets on top, surround with some clams and sprinkle over some samphire. Serve immediately with some baby potatoes on the side  Zoom  .