Plaice in Cream|
Top-quality fish abounds off the East Anglian coast and
plaice often features in the catch. It is a flat white fish with
a delicate flavour. The skin on one side is brownish, with orange
spots, and on the other is pearly white. Plaice is best enjoyed
in a simple recipe.
INGREDIENTS: Butter - 15 g, Onion - 1 small, finely chopped, Double cream - 150 ml, Fish or vegetable stock - 150 ml, Mace - 1 blade, Plaice fillets - 8 each weighing 75g (3 oz) skinned, Fresh parsley sprigs or freshly chopped parsley and lemon twists to garnish.
COOKING:1. Melt the butter in a large frying pan, add the onion and cook for about 3 minutes, stirring occasionally, until softened.
2. Stir in the cream and the stock and bring to the boil.
Lower the heat and add the mace. Gently add the fish to
the pan, loosely folded in half. Spoon the cream over the
fish. Cover and poach gently for about 5 minutes, until
the fish is tender and just flakes.
3. Carefully transfer the fish to a warmed plate, using a
fish slice, cover and keep warm. Boil the cooking liquor
until it is slightly thickened.
4. Spoon the sauce over 4 warmed plates, discarding the
mace. Arrange the fish on top and garnish with parsley
sprigs and lemon twists.