Plaice With Artichoke Sauce Recipe
Ingredients
| 1 kg/2 lb plaice fillets, skinned | ||
| Black pepper salt | 1 To taste | |
| 1 small onion sliced and pushed out into rings | ||
| Stalk celery | 1 , chopped | |
| 1 mace blade | ||
| Bouquet garni | 1 | |
| 6 white peppercorns, crushed | ||
| 300 ml/10 fl oz fish stock | ||
| 175 ml/6 fl oz dry white wine | ||
| Lemon juice | 1 Tablespoon | |
| Parsley | 1 Tablespoon, chopped | |
| 3 globe artichokes | ||
| Lemon juice | 1 (Sauce) | |
| 25 g/1 oz butter | ||
| 25 g/1 oz flour | ||
| Salt and white pepper | ||
| Cayenne pepper | 1 Pinch (Sauce) | |
| Double cream | 4 Tablespoon (Sauce) | |
Directions
First prepare the artichokes for the sauce.
Snap the leaves off the artichokes and cut off the stalks.
Trim the base of all pieces of green to expose the white heart.
As each heart is prepared, drop it into a saucepan of water to which the lemon juice has been added.
Bring the water to the boil and simmer for 30 to 40 minutes or until the artichoke hearts are tender.
Meanwhile, rub the plaice fillets with alt and pepper.
Lay them in a flameproof casserole and add the onion, celery, mace blade, bouquet garni and peppercorns.
Pour over the stock, wine and lemon juice.
Bring to the boil, then cover and cook gently for 8 to 12 minutes or until the fish is cooked.
Test with a fork: the flesh should flake easily.
Transfer the fish fillets to a warmed serving dish.
Fold them over or roll up and keep hot.
Strain the cooking liquid and reserve 300 ml/10 fl oz.
Melt the butter in a saucepan.
Stir in the flour to make a smooth paste and cook for 1 minute, stirring.
Remove from the heat and gradually stir in the reserved cooking liquid.
Return to the heat and cook, stirring, for 2 to 3 minutes or until the sauce is thickened and smooth.
Stir in salt and pepper to taste and the cayenne.
Remove from the heat.
Drain the artichoke hearts and chop finely.
Add to the sauce with the cream.
Heat through gently without boiling, then pour over the fish fillets.
Sprinkle with the parsley and serve.
Snap the leaves off the artichokes and cut off the stalks.
Trim the base of all pieces of green to expose the white heart.
As each heart is prepared, drop it into a saucepan of water to which the lemon juice has been added.
Bring the water to the boil and simmer for 30 to 40 minutes or until the artichoke hearts are tender.
Meanwhile, rub the plaice fillets with alt and pepper.
Lay them in a flameproof casserole and add the onion, celery, mace blade, bouquet garni and peppercorns.
Pour over the stock, wine and lemon juice.
Bring to the boil, then cover and cook gently for 8 to 12 minutes or until the fish is cooked.
Test with a fork: the flesh should flake easily.
Transfer the fish fillets to a warmed serving dish.
Fold them over or roll up and keep hot.
Strain the cooking liquid and reserve 300 ml/10 fl oz.
Melt the butter in a saucepan.
Stir in the flour to make a smooth paste and cook for 1 minute, stirring.
Remove from the heat and gradually stir in the reserved cooking liquid.
Return to the heat and cook, stirring, for 2 to 3 minutes or until the sauce is thickened and smooth.
Stir in salt and pepper to taste and the cayenne.
Remove from the heat.
Drain the artichoke hearts and chop finely.
Add to the sauce with the cream.
Heat through gently without boiling, then pour over the fish fillets.
Sprinkle with the parsley and serve.
Chef
