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Posts Tagged ‘Plaice’

Dab in a Bap

Posted in Fish, tagged , , , , , , , , on 16 February 2024| Leave a Comment »

Fish in a bap with caper mayonnaise because most things taste good in a bap.

Wine Suggestion: We went Portuguese and chose an Arinto-Verdelho blend from near Lisbon: the Mar de Lisboa white, made by Quinta de Chocapalha. Lemon flavours with hints of passionfruit felt the perfect addition to this dish and the minerally, zip added a freshness that really matched the caper mayonnaise.

Fish in a bap – serves 1 (easily multiplied)

  • 2 skinless fillets of dab or other flat fish – we used plaice
  • butter
  • 1 tbsp sunflower or groundnut oil
  • 2 tbsp plain flour
  • a fresh white bap
  • a squeeze of lemon & a dash of tabasco, to serve

For the caper mayonnaise:

  • 2 tbsp good mayo
  • 2 tsp capers, drained and finely chopped
  • 1 tbsp chopped parsley
  • lemon juice

Make the mayonnaise first by combining the mayonnaise, capers, parsley and a squeeze of lemon juice (to taste). Set aside.

Heat the the oil and a knob of butter in a non-stick frying pan over a medium heat. Spread the flour out on a plate and season it well. Dust the fish fillets with the flour, shaking off any excess, then fry for 2 minutes on each side.

Slice the bap in half and butter it generously. Add a few lettuce leaves and put the cooked fish on top, seasoning with lemon juice and tabasco. Add a good blob of the caper mayonnaise, the close the bap and eat it.

(Original recipe from River Cottage Everyday by Hugh Fearnley-Whittingstall, Bloomsbury, 2009.)

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Plaice with Creamy Mushroom Sauce

Posted in Fish, Food, tagged , , , , , , , on 13 October 2023| Leave a Comment »

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.)

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Plaice with Warm Tartare Butter Sauce

Posted in Fish, Food, tagged , , , , , , , on 6 November 2017| Leave a Comment »

Plaice with warm tartare butter sauce

We loved this piquant sauce with the delicate fish and served on top of heaps of spinach – delish!

Wine Suggestion: This was a tricky match because of the iron-y spinach, piquant caper/cornichon combo and elegant plaice. We tossed up between light reds and Alsace whites but ended up with the Ch Hureau “Argile” Saumur blanc, a wine that balances both fruit and a textural, challenging stoniness without overwhelming the fish.

Plaice with Tartare Butter Sauce – serves 2

  • 2 large or 4 small plaice fillets
  • 3 tbsp plain flour, well seasoned
  • 200g spinach

TARTARE BUTTER SAUCE:

  • 40g butter
  • 2 shallots, finely chopped
  • 50ml white wine
  • 50ml chicken stock
  • 1 tbsp finely chopped cornichons
  • 1 tbsp baby capers
  • a handful of flat-leaf parsley, chopped

Start by making the sauce. Heat half the butter in a small pan and cook the shallots until softened. Add the wine and stock, and boil until reduced by half. Stir in the cornichons, capers and the rest of the butter, then remove from the heat.

Dust the fish in the seasoned flour and shake off any excess. Heat a knob of butter and a splash of oil in a non-stick frying pan and fry the fish fillets over a medium heat for about 3 minutes or until a good golden colour underneath. Flip them over and cook for a minute on the other side.

Wilt the spinach with a knob of butter and some seasoning in a small pan.

Reheat the sauce and stir in the parsley. Divide the spinach between warmed plates, top with the fish and spoon over the sauce.

(Original recipe from BBC Olive Magazine, October 2017.)

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