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Stuffed Plaice Fillets Tartar Recipe
|Onion||1 Medium, skinned and finely chopped|
|Butter||1 Ounce (25 Gram)|
|Mushrooms||2 Ounce, finely chopped (50 Gram)|
|Chopped parsley||15 Milliliter (1 Tablespoon)|
|For tartare sauce|
|Mayonnaise||1⁄4 Pint (150 Milliliter)|
|Chopped chives||5 Milliliter (1 Level Teaspoon)|
|Chopped capers||10 Milliliter (2 Level Teaspoon)|
|Chopped gherkins||10 Milliliter (2 Level Teaspoon)|
|Lemon juice||15 Milliliter (1 Tablespoon)|
Serving size: Complete recipe
Calories 2291 Calories from Fat 1232
% Daily Value*
Total Fat 137 g211.5%
Saturated Fat 26.1 g130.4%
Trans Fat 0 g
Cholesterol 146.7 mg
Sodium 3045 mg126.9%
Total Carbohydrates 25 g8.2%
Dietary Fiber 4.9 g19.6%
Sugars 10.4 g
Protein 240 g479.2%
Vitamin A 44.3% Vitamin C 77.7%
Calcium 11.8% Iron 9.9%
*Based on a 2000 Calorie diet
Remove the skin from the fillets and put the fish, skinned side uppermost, on a board; sprinkle with salt and pepper.
Lightly fry the onion in the butter in a small pan until it is just soft and slightly browned.
Add the mushrooms and cook for a few minutes, then mix in the parsley and seasoning.
Divide the mixture between the fish fillets and fold each into three.
Put them on buttered foil, or in an open buttered ovenproof dish that will fit into the pressure cooker.
Sprinkle with a little extra seasoning.
Fold the foil into a neat parcel.
Put the fish on the trivet in the cooker.
Pour in 300 ml (1/2 pint) water and put on the lid.
Bring to high (15 lb) pressure.
Cook for 4 minutes.
Reduce pressure quickly.
Carefully arrange the fish on a hot dish.
Serve the sauce separately.