Strawberry Plaice Paupiettes recipe
information
The sweetness of the strawberries is offset by the spicy coriander.
ingredients
1 lb (450 g) strawberries, hulled
4 tbsps fresh chopped coriander
10 x 3 oz (75 g) plaice fillets, skinned
6 fl oz (180 g) fish stock
4 tbsps fresh chopped coriander
10 x 3 oz (75 g) plaice fillets, skinned
6 fl oz (180 g) fish stock
method
1. Finely chop 12 oz (350 g) of the strawberries and halve the rest.
2. Blend together the coriander, two plaice fillets and freshly ground black pepper in either a food processor or liquidiser until smooth. Stir in the chopped strawberries.
3. Divide the filling between the remaining plaice fillets and roll up from the wider end of the fillet.
4. Place the fillets side by side in a small frying pan and pour over the stock. Bring to the boil, cover and poach for 10 minutes, until the fish begins to flake.
5. Carefully remove the fish with a slotted spoon, taking care not to break them, and keep warm.
6. Rapidly boil the juices until reduced by two thirds. Toss in the remaining halved strawberries and simmer gently for 10 seconds.
7. Serve the fish with the sauce poured over.
2. Blend together the coriander, two plaice fillets and freshly ground black pepper in either a food processor or liquidiser until smooth. Stir in the chopped strawberries.
3. Divide the filling between the remaining plaice fillets and roll up from the wider end of the fillet.
4. Place the fillets side by side in a small frying pan and pour over the stock. Bring to the boil, cover and poach for 10 minutes, until the fish begins to flake.
5. Carefully remove the fish with a slotted spoon, taking care not to break them, and keep warm.
6. Rapidly boil the juices until reduced by two thirds. Toss in the remaining halved strawberries and simmer gently for 10 seconds.
7. Serve the fish with the sauce poured over.
serving amount
serves 4
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