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Leek Filled Plaice Fillets In Cream Sauce Recipe
|Plaice fillets||20 Ounce, skinned (Four Fillets Of 5 Ounce Or 155 Grams Each)|
|Mustard seed||4 Teaspoon|
|Leeks||4 Ounce, very thinly sliced (125 Grams)|
|Butter||2 Ounce (60 Grams)|
|Dry white wine||4 Tablespoon|
|Cream||5 Tablespoon (Double / Whipping Cream)|
Calories 337 Calories from Fat 139
% Daily Value*
Total Fat 16 g24.1%
Saturated Fat 8.3 g41.6%
Trans Fat 0 g
Cholesterol 31.8 mg
Sodium 330.7 mg13.8%
Total Carbohydrates 21 g6.9%
Dietary Fiber 1.3 g5%
Sugars 8.2 g
Protein 26 g52.4%
Vitamin A 17.3% Vitamin C 5.9%
Calcium 8.7% Iron 6.3%
*Based on a 2000 Calorie diet
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.