Piquant plaice recipe
information
Preparation time: 20 minutes,
Cooking time: 13 minutes,
Calories: 247 per portion
ingredients
8 small plaice fillets, skinned, about 65 g (2 1/2 oz) each
salt and pepper
1/4 teaspoon ground ginger
1 small onion, finely chopped
150 ml (1/4 pint) white wine
150 ml (1/4 pint) chicken stock
2 green leeks, cleaned and cut into matchstick strips
4 tablespoons low-calorie mayonnaise
4 tablespoons natural low-fat yogurt
1 thin slice fresh root ginger
1/2 teaspoon mild curry powder
small croutons, to garnish
salt and pepper
1/4 teaspoon ground ginger
1 small onion, finely chopped
150 ml (1/4 pint) white wine
150 ml (1/4 pint) chicken stock
2 green leeks, cleaned and cut into matchstick strips
4 tablespoons low-calorie mayonnaise
4 tablespoons natural low-fat yogurt
1 thin slice fresh root ginger
1/2 teaspoon mild curry powder
small croutons, to garnish
method
1. Lay the plaice fillets down, skinned sides uppermost, and sprinkle with salt, pepper and ginger. Roll up and secure with wooden cocktail sticks.
2. Scatter the onion in a large frying pan; lay the plaice on top and add the white wine and stock. Cover the pan and simmer gently for about 10 minutes.
3. Meanwhile simmer the strips of leek in boiling water for 3 minutes.
4. Remove the plaice paupiettes and keep warm. Place the drained strips of leek around the fish.
5. Mix the mayonnaise with the yogurt. Squeeze the root ginger in a garlic press to extract the juice and add to the mixture with the curry powder and seasonings.
6. Arrange two paupiettes on each plate and garnish with the strips of leek and croutons. Serve the sauce separately.
The croutons for this dish are made by stamping out crescents from thinly sliced bread and toasting them slowly until crisp
2. Scatter the onion in a large frying pan; lay the plaice on top and add the white wine and stock. Cover the pan and simmer gently for about 10 minutes.
3. Meanwhile simmer the strips of leek in boiling water for 3 minutes.
4. Remove the plaice paupiettes and keep warm. Place the drained strips of leek around the fish.
5. Mix the mayonnaise with the yogurt. Squeeze the root ginger in a garlic press to extract the juice and add to the mixture with the curry powder and seasonings.
6. Arrange two paupiettes on each plate and garnish with the strips of leek and croutons. Serve the sauce separately.
The croutons for this dish are made by stamping out crescents from thinly sliced bread and toasting them slowly until crisp
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
