How do you cook Plaice?!
Does it need a sauce also,!?ThanksWww@FoodAQ@Com
Answers:
Here is one with sauce !.!.!.!.!.!. I think it does need sauce !.!.!.!.!.!. = )
100g/4oz leeks
100g/4oz butter
1 smoked back bacon rasher, cut into thin strips
1 tsp chopped fresh mint
175ml/6fl oz Beaujolais
50ml/2fl oz port
290ml/? pint fish stock
? tsp caster sugar
4 plaice fillets, weighing about 75g/3oz each, skinned
salt and freshly ground black pepper
sprigs of fresh mint, to garnish
Method
1!. Cut the leeks in half length ways and once more into quarters if they are quite large!. Cut across these strips into 1cm ? in pieces!.
2!. Bring a small pan of salted water to the boil, add the leeks and simmer for a few minutes until tender but still al dente!. Drain them well!.
3!. Melt 15g ? oz butter in a small pan, add the bacon and leeks and cook gently until all the excess water has evaporated!.
4!. Stir in the mint and season with some salt and pepper!. Set aside and keep warm!.
5!. Preheat a grill to high!.
6!. Put the Beaujolais, port, fish stock and sugar into a large pan and boil rapidly until reduced by three-quarters!.
7!. Melt another 15g ? oz butter and brush over both sides of each plaice fillet!. Season with salt and pepper and lay them on the lightly oiled rack of the grill pan!. Grill for 2 minutes!.
8!. Dice the remaining butter!. Bring the reduced wine and stock back up to the boil and then whisk in the butter, a few small pieces at a time!. Adjust the seasoning if necessary!.
9!. To serve, spoon the leeks on to four warmed plates!. Put the plaice fillets on the plates and pour the sauce around!. Garnish with sprigs of fresh mint!.Www@FoodAQ@Com
100g/4oz leeks
100g/4oz butter
1 smoked back bacon rasher, cut into thin strips
1 tsp chopped fresh mint
175ml/6fl oz Beaujolais
50ml/2fl oz port
290ml/? pint fish stock
? tsp caster sugar
4 plaice fillets, weighing about 75g/3oz each, skinned
salt and freshly ground black pepper
sprigs of fresh mint, to garnish
Method
1!. Cut the leeks in half length ways and once more into quarters if they are quite large!. Cut across these strips into 1cm ? in pieces!.
2!. Bring a small pan of salted water to the boil, add the leeks and simmer for a few minutes until tender but still al dente!. Drain them well!.
3!. Melt 15g ? oz butter in a small pan, add the bacon and leeks and cook gently until all the excess water has evaporated!.
4!. Stir in the mint and season with some salt and pepper!. Set aside and keep warm!.
5!. Preheat a grill to high!.
6!. Put the Beaujolais, port, fish stock and sugar into a large pan and boil rapidly until reduced by three-quarters!.
7!. Melt another 15g ? oz butter and brush over both sides of each plaice fillet!. Season with salt and pepper and lay them on the lightly oiled rack of the grill pan!. Grill for 2 minutes!.
8!. Dice the remaining butter!. Bring the reduced wine and stock back up to the boil and then whisk in the butter, a few small pieces at a time!. Adjust the seasoning if necessary!.
9!. To serve, spoon the leeks on to four warmed plates!. Put the plaice fillets on the plates and pour the sauce around!. Garnish with sprigs of fresh mint!.Www@FoodAQ@Com
Baked Plaice
by Chef Darina Allen
Served with herb butter
Makes 4 servings
Ingredients
* 4 very fresh plaice or sole on the bone
* 2 to 4 ounces butter
* 4 teaspoons mixed finely chopped fresh parsley, chives, fennel and thyme leaves
* Salt and freshly ground pepper
Directions
1!. Preheat oven to 375 degrees!.
2!. Turn the fish on its side and remove the head!. Wash the fish and clean the slit very thoroughly!. With a sharp knife, cut through the skin right around the fish, just where the "fringe" meets the flesh!. Be careful to cut neatly and to cross the side cuts at the tail or it will be difficult to remove the skin later on!.
3!. Sprinkle the fish with salt and freshly ground pepper and lay them in 3 inches of water in a shallow baking tin!. Bake in a moderately hot oven for 20 to 30 minutes according to the size of the fish!.
4!. The water should have evaporated as the fish cooked!. Check to see whether the fish is cooked by lifting the flesh from the bone at the head; it should lift off the bone easily and be quite white with no trace of pink!.
5!. Meanwhile, melt the butter and stir in the freshly chopped herbs!.
6!. Just before serving catch the skin down near the tail and pull it off gently (the skin will tear badly if not properly cut)!. Lift the fish onto hot plates and spoon the herb butter over them!. Serve immediately!.Www@FoodAQ@Com
by Chef Darina Allen
Served with herb butter
Makes 4 servings
Ingredients
* 4 very fresh plaice or sole on the bone
* 2 to 4 ounces butter
* 4 teaspoons mixed finely chopped fresh parsley, chives, fennel and thyme leaves
* Salt and freshly ground pepper
Directions
1!. Preheat oven to 375 degrees!.
2!. Turn the fish on its side and remove the head!. Wash the fish and clean the slit very thoroughly!. With a sharp knife, cut through the skin right around the fish, just where the "fringe" meets the flesh!. Be careful to cut neatly and to cross the side cuts at the tail or it will be difficult to remove the skin later on!.
3!. Sprinkle the fish with salt and freshly ground pepper and lay them in 3 inches of water in a shallow baking tin!. Bake in a moderately hot oven for 20 to 30 minutes according to the size of the fish!.
4!. The water should have evaporated as the fish cooked!. Check to see whether the fish is cooked by lifting the flesh from the bone at the head; it should lift off the bone easily and be quite white with no trace of pink!.
5!. Meanwhile, melt the butter and stir in the freshly chopped herbs!.
6!. Just before serving catch the skin down near the tail and pull it off gently (the skin will tear badly if not properly cut)!. Lift the fish onto hot plates and spoon the herb butter over them!. Serve immediately!.Www@FoodAQ@Com
I cook mine in a saucepan with milk and i keep the milk to make the sauce with it this is how you make the sauce get 5oz of plain flour add 2oz of soft marg mix well then add the milk you saved from the fish mix throughly then add some grated cheese !.Www@FoodAQ@Com
We use to make a nice baked plaice by simply putting it on a shallow pan then covering it with white wine and crushed potato crisps!. Bake until the flesh is flaky and serve with lemon!.Www@FoodAQ@Com