Ingredients

  • 8 Plaice Fillets skinned
  • Pinch of Salt and Freshly Ground Black Pepper
  • 150ml white wine or dry cider
  • 250g sliced spring greens
  • 250g Dromona Butter
  • 142ml Dale Farm Double Cream
  • 2 Egg Yolks
  • Pinch of Freshly Grated Nutmeg
  • Large handful of Breadcrumbs
Plaice is delicate and best cooked simply, the spring greens do add colour, crunch and a fresh flavour to this dish.
Servings: 4
Preparation Time: 15 minutes
Cook Time: 45 minutes

Method

1. Preheat the oven to 190°C / 375°F / Gas 5 and butter a shallow ovenproof dish. Lay the fish fillets out on the work surface, skinless side up. Season them well and then roll up from the tail end. Pack fairly tightly in the dish. Add the wine or cider, cover with foil and bake for 25-30minutes.
2. Meanwhile, bring a large saucepan of salted water to the boil and add the greens, boiling them for 5 minutes. Drain well in a colander, gently pressing out the water. Tip onto a board and chop roughly, discarding any remaining thick stalks. Put the greens back in the saucepan on the heat, add the butter and stir or a minute. Set aside.
3. When the fish is cooked, pour the cooking liquid into a m=small frying pan and boil it for 5 minutes until reduced to 100ml (3 1/2fl oz) put the foil back on the fish and keep it warm. Preheat the grill to medium.
4. Stir the cream into the fish stock and bring to the boil for another 5 minutes until reduced. Add a little of the cream sauce to the egg yolks and return this mixture to the sauce. Cook gently for a couple of minutes being careful not to overheat or the yolks could curdle, taste and season.
5. Scatter the greens over the plaice, grate a generous amount of nutmeg on top then pour the sauce over and sprinkle with breadcrumbs. Put the dish under the grill to brown the top – watch it, as it doesn’t take long. Serve with new potatoes and peas or green beans.