DAVID WOODS: Roll up for a fresh fish dish

Rye Bay plaice fillet roulade with cheesy dill potato croquettes and saffron mussel veloutÃ©

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Put plaice on your supper menu this spring, says David Woods, executive head chef of the Sofitel London Gatwick.

We are big on fish here at the Sofitel and all my chefs are competent at cooking any species.

So, this week I thought I’d let my senior chef de partie, Monica Bance, share her plaice roulade recipe with you. It’s a fresh, light dish, perfect for spring, and served with cheesy dill croquettes for added crunch.

This dish is currently on our specials menu and is served with a saffron mussel velouté, but Monica has provided a cheat’s version to help you save time.

Chef Monica Bance putting the finishing touches to the dish

The plaice takes just a few minutes to prepare and five minutes to cook, so if you’ve done some preparation in advance – see the chef’s tip – this has the potential for being a quick but impressive supper for two, allowing you more free time to enjoy the lighter evenings.

To book a table at La Brasserie, Sofitel’s 2 AA rosette restaurant, call 01293 567070 (select 3 for dining) or email [email protected]. Follow us on Twitter or Facebook. Share your recipes with us on Instagram by tagging @SofitelLondonGA.

Rye Bay plaice fillet roulade with cheesy dill potato croquettes and saffron mussel velouté

Serves 2

1kg plaice or four plaice fillets

2 tsp finely chopped mixed herbs – parsley dill, thyme and chives

1 tab white wine

Half a lemon

Knob of butter

For the croquette potatoes:

1 large or 2 medium potatoes

1 tab double cream

1 tab grated Parmesan cheese

50g grated cheddar

1 tsp chopped chives

1 tsp chopped dill

1 beaten egg

2 tabs breadcrumbs

1 tab plain flour, seasoned with salt and pepper

1 beaten egg

Vegetable oil for frying

For the saffron velouté:

150ml good quality fish stock

Tiny pinch of saffron

50ml double cream