Valentine Warner turns crispy breadcrumbed plaice into an elegant canapé or starter in this simple seafood recipe. The chef uses rye crispbreads to form both the coating and the base. Topped with a creamy herb mayonnaise, a refreshing cucumber pickle and tiny brown shrimp, every mouthful has balance and flavour.

 

    Link to full recipe (courtesy of greatbritishchefs.com)

    Valentine Warner's crispy plaice with brown shrimp crispbread

    £0.00Price
    Cooking style
    Preparation: Moderate

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