We are still a bit apprehensive when cooking fish and shy away from the simple methods that require last minute cooking. We shouldn’t do this as they tend to be the dishes that show the fish at its best. We managed to conquer this one anyhow.
Wine Suggestion: Served with Domaine Rochette Morgon Régnié Cuvée des Braves, a red fruited Beaujolais from this sensitive and thoughtful family making wine in a Cru that is often overlooked. I say… expand your horizons beyond Morgon and Fleurie! Rich, powerful, and aromatically exquisite.
Plaice with Creamy Mushroom Sauce – serves 4
- 8 skinless, single plaice fillets (or 4 double fillets which you need to half lengthways)
- 45g plain flour
- 2 tbsp olive oil
- 15g butter
FOR THE SAUCE:
- 20g butter
- 200g small chestnut mushrooms, thinly sliced
- 1 clove of garlic, crushed
- 120ml dry white wine
- 170ml double cream
- finely grated zest of 1 lemon
- juice of ½ a lemon
- 2 tbsp chopped dill
Pat the fish dry with kitchen paper. Sprinkle the flour onto a plate and season well with salt and pepper. Coat both sides of the fish fillets in the flour.
Heat 1 tbsp of the oil with the butter in a large non-stick frying pan over a medium-high heat. Add 4 of the fish fillets and fry for 1½ minutes-2 minutes or until golden. Gently turn and fry for another 1½-2 minutes on the other side. Careful not to let the butter brown. Transfer the fillets to a serving platter, cover with foil and keep warm while you cook the rest.
To make the sauce, melt the butter in the same frying pan. Add the mushrooms and fry over a medium-high heat for a few minutes, then add the garlic and fry for another minute or so. Pour in the wine, stir and bring to the boil. Simmer for a couple of minutes, then pour in the cream. Simmer, stirring, until the sauce thickens.
Stir in the lemon zest and juice, season with salt and pepper and add the dill. Spoon the sauce over and around the fish and serve with a few extra dill sprigs if you like.
(Original recipe from Mary Berry Cooks the Perfect, Penguin Random House Group, 2014.)