Plaice recipes
Ways to cook plaiceJust roll plaice in seasoned flour and fry gently both sides for a few minutes each side. Plaice Duglere. (sent in by Al a professional chef who fishes the marina.7/4/03) Ingredients 4skinless plaice fillets, 1 pint of white wine, 3 shallots, 50 grams of flour and butter, cream, fish stock chopped parsley Method First thing you will need to do is make a veloute, heat up your fish stock, and in a seperate pan melt 50 grams of butter, melt till golden. then when butter is melted add 50 grams of flour and stir to form paste, when paste is fully form and begining to go gold, add a ladel of fish stock and beat untill mix is smooth and of a similar texture to mashed potatoe, add another ladel and beat untill smooth, when sauce reaches boiling point again add another ladel, keep doing this till the mix has a smooth consistency and is at the same thickness as cream, place on low heat and allow to cook out for five minutes. For the fish Get a shallow pan and sweat off 3 finely chopped shallots in a little butter. then add wine, bring to the boil and add fish fillets flat side down, making sure wine only come to around 3/4s of the way up the fillets, replace lid and cook on low hob heat at a simmer for 5 minutes, while this is happening, finely chop and deseed your tomatoe. when the fish is cooked, remove from liquer and leave in a heated area,(i suggest an oven at around 60 degrees) with the poaching liquer left in the pan, turn up heat and reduce by half, add chopped parsley and tomatoes, then 2-3 ladels of the veloute,, mix well and boil for around two minutes season to taste and add 3 tble spoons of cream, then put the plaice fillets on the plate. poor sauce over fish, and i promise you will find this absoloutly delicious. serve with new potatoes and steamed kale,
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