Local plaice ‘Viennoise’
by Robert Thompson
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Ingredients
Fish & Shellfish
1 whole plaice, skinned, filleted and trimmed
Oils & Vinegars
oil
Bakery
5 slices of white bread
Cheese
250g of Parmesan, grated
Dairy
51g of butter
Fruit & Vegetables
10 plum tomatoes
1 banana shallot
Beverages
170ml of tomato juice
Salad & Fresh Herbs
1 handful of thyme
Store Cupboard
1 pinch of sugar
salt
black pepper