Plaice with Watercress Sauce recipe
information
Watercress is one of Britain's oldest culinary plants; still prized for its highly nutritious content (a good source of minerals, and vitamins A and C) and for the freshness it brings to any sauce. You will need a liquidiser for this recipe.
PREPARATION TIME : 10 minutes,
Cooking time : 15 minutes,
Calories per serving: 290
ingredients
A light cheese and watercress sauce with plaice.
4 large or 8 small fillets of plaice
2 tablespoons vegetable oil
Salt and freshly ground black pepper
Watercress sprigs for garnish
2 tablespoons vegetable oil
Salt and freshly ground black pepper
Watercress sprigs for garnish
For the Sauce
1 small onion
1/2 oz (15 g) butter
1 bunch watercress
5 tablespoons half or single cream
1 oz (25 g) soft low-fat cheese
Salt and freshly ground black pepper
1/2 oz (15 g) butter
1 bunch watercress
5 tablespoons half or single cream
1 oz (25 g) soft low-fat cheese
Salt and freshly ground black pepper
method
1. To make the sauce, peel and finely chop the onion. Melt the butter in a pan and gently fry the onion for 5 minutes. Add the watercress, reserving a few sprigs for garnish, and cook for a further 2 - 3 minutes, stirring continually, until the watercress is wilted but no colour is lost.
2. Tip the watercress and onion into a liquidiser and blend until smooth. While the liquidiser is running, add the cream and low-fat cheese until the mixture is well blended.
3. Line a grill pan with lightly oiled foil and lay the plaice fillets on the grill rack inside it. Brush the fillets lightly with oil and season to taste.
4. Cook the fillets under a hot grill for 5-8 minutes, until just cooked through and lightly golden.
5. Meanwhile, pour the sauce back into the pan, reheat gently for 2 minutes, and turn into a small serving bowl.
6. Transfer the cooked fish to the heated plates, garnish with watercress sprigs and serve with the watercress sauce.
2. Tip the watercress and onion into a liquidiser and blend until smooth. While the liquidiser is running, add the cream and low-fat cheese until the mixture is well blended.
3. Line a grill pan with lightly oiled foil and lay the plaice fillets on the grill rack inside it. Brush the fillets lightly with oil and season to taste.
4. Cook the fillets under a hot grill for 5-8 minutes, until just cooked through and lightly golden.
5. Meanwhile, pour the sauce back into the pan, reheat gently for 2 minutes, and turn into a small serving bowl.
6. Transfer the cooked fish to the heated plates, garnish with watercress sprigs and serve with the watercress sauce.
serving amount
serves 4
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