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Plaice Fillets with Grapes

ingredients

serves 4
500 g (1 lb 2 oz) plaice fillets, skinned
4 spring onions (scallions), white and green parts, sliced diagonally
125 ml (4 fl oz) 1/2 cup dry white wine
1 tbsp cornflour (cornstarch)
2 tbsp skimmed milk
2 tbsp chopped fresh dill
50 ml (2 fl oz) 1/4 cup double (heavy) cream
125 g (4 1/2 oz) seedless white (green) grapes
1 tsp lemon juice
salt and pepper
fresh dill sprigs, to garnish

to serve

basmati rice
courgette ribbons

method

1. Cut the fish into strips about 4 cm (1 3/4 inches) long and put into a frying pan (skillet) with the spring onions (scallions), wine and seasoning.

2. Bring to the boil, cover and simmer for 4 minutes. Carefully transfer the fish to a warm serving dish. Cover and keep warm.

3. Mix the cornflour (cornstarch) and milk then add to the pan with the dill and cream. Bring to the boil, and boil, stirring, for 2 minutes until thickened.

4. Add the grapes and lemon juice and heat through gently for 1 - 2 minutes, then pour over the fish. Garnish with dill and serve with rice and courgette ribbons.

Dill has a fairly strong aniseed flavour that goes very well with fish. The feathery leaves are particularly attractive when used as a garnish.

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