Plaice with Smoked Fish Filling

For the filling, finely chop the eel, puree with the white wine and vermouth and pass through a sieve. Peel the garlic and press through a garlic press. Stir the lemon juice, garlic and creme fraiche into the fish puree and season with salt and pepper.

Rinse the fish and pat dry. Make a cut in the center of the fish, then cut on both sides along the bone as if you were filleting the fish, cutting almost all the way through. Lift the fillets up and spread the stuffing in the openings. Place the fish in a steamer basket and steam over a large pot of boiling water for about 8 minutes.

For the garnish, rinse and halve the cherry tomatoes. Rinse the endive and separate the leaves. Rinse and trim the scallion and cut into thin rings.

Mix together the vinegar and oil and season with salt and pepper.

Meanwhile for the sauce, bring the fish stock to a boil in a saucepan and reduce by half. Add the cream, reduce slightly, season with salt and pepper and stir in the Noilly Prat. Cut the ice-cold butter into pieces and whisk into the sauce.