Plaice & Kale Salad

Even though there has been snow not too long from now spring will be in full swing, and with that in mind most plates are turning to lighter options than the roasts and starch heavy meals that are synonymous with winter fare. Personally, I find that both spring and fall are the two seasons with the most flexibility around the table; have you ever found yourself having Octoberfest style meals in the spring or searching for asparagus in the fall?

Kale, most people who would be taking the time to read this article are familiar with this leafy green; but Plaice on the other hand may very well be a protein you have not heard of. Plaice is a flat fish quite similar to Sole; a mild taste, and even lighter texture makes it a perfect option to contrast the relative ruggedness of the kale. While many methods could be used to cook Plaice, poaching will be the method of the day.

Ok, I know poaching is a cooking method that a number of people shy away from, but it is one of the gentlest ways to cook and I will take you through the process to take a way the poach anxiety I too once had. Poaching can be done in any liquid, traditionally broth or oil, and is simply boiling without the boil. Technically speaking poaching is cooking in a liquid between 165F and 190F degrees, just below the 212F degree boiling point of water. While a thermometer can be helpful, the bubbles that form on the bottom of a pot are an easy warning sign that you may be getting a little too close to the boil. If you do find yourself nearing the boil you can either reduce the heat slightly or remove the pot from the heat for a moment. (I recommend using both methods together)

This springtime salad really could not get much easier to prepare. If you were poaching the plaice while reading the last paragraph the toughest part is over, if not I recommend poaching the fish in a light lemon broth. (Simply add two or three lemon rounds/slices of lemon to two and a half cups of water) Rustically rip the kale leaves, making sure to remove the stem. Chop between two and three sweet peppers of your choice (green, red, orange, yellow) into strips. In a large serving bowl place all the ripped kale in the bottom. Then throw in the sweet pepper, top with Italian salad dressing (or your favourite vinegarette) mix, top with ½ tsp. celery salt and serve. Have one piece of Plaice per person. For additional flavour pickled radishes or red onion can be included in the dish.

This mix of hot and cold, light and heavy, bitter and sweet, is a dish destined for a spring lunch or light supper. The transition from winter to summer can often bring some intriguing combinations together at mealtime, and this is one spectacular seafood sensation!

Wine Pairings: Pinot Grigio, Gamay, Rose, Pinot Noir.