Leek Filled Plaice Fillets In Cream Sauce Recipe
Ingredients
| 4 plaice fillets, 125-155 g/4-5 oz each, skinned | ||
| Mustard seed | 4 Teaspoon | |
| 125 g/4 oz leeks, very thinly sliced | ||
| 60 g/2 oz butter | ||
| Dry white wine | 4 Tablespoon | |
| 5 tbls double or whipping cream | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Lay the fish with the less attractive sides up.
Spread with the mustard.
Cook the leeks in a pan with no added water until they are soft but still nicely green.
Cool a little, then mix in the butter.
Spread the leeks on to the fillets, leaving the last inch or so of the pointed end uncovered.
Season and roll up, starting from the wide end, and place them seam side down in an ovenproof dish.
Pour over the wine, cover with foil and seal.
Cook at 180°C/350°F/Gas Mark 4 for 20-25 minutes depending on the size of the fillets.
When cooked, pour off the liquid into a small saucepan, cover the fish again and keep warm.
Rapidly reduce the cooking liquid over high heat to a third of its original volume, then add the cream and continue heating until reduced to a coating consistency or to the thickness you like best.
Arrange the fish on hot plates, slice each roll two or three times almost through to reveal the green filling, pour cream into the slits so that it puddles around the fish, and serve at once with some prepared vegetables.
Spread with the mustard.
Cook the leeks in a pan with no added water until they are soft but still nicely green.
Cool a little, then mix in the butter.
Spread the leeks on to the fillets, leaving the last inch or so of the pointed end uncovered.
Season and roll up, starting from the wide end, and place them seam side down in an ovenproof dish.
Pour over the wine, cover with foil and seal.
Cook at 180°C/350°F/Gas Mark 4 for 20-25 minutes depending on the size of the fillets.
When cooked, pour off the liquid into a small saucepan, cover the fish again and keep warm.
Rapidly reduce the cooking liquid over high heat to a third of its original volume, then add the cream and continue heating until reduced to a coating consistency or to the thickness you like best.
Arrange the fish on hot plates, slice each roll two or three times almost through to reveal the green filling, pour cream into the slits so that it puddles around the fish, and serve at once with some prepared vegetables.
Chef
