2 oz (50 g) unsalted butter
1 tbsp oil
1 oz (25 g) almond nibs
2 oz (50 g) fennel, finely chopped
2 tsp fennel seeds
4 plaice fillets, skinned and halved lengthways
1 tsp paprika
2 tbsp lemon juice
1 tbsp oil
1 oz (25 g) almond nibs
2 oz (50 g) fennel, finely chopped
2 tsp fennel seeds
4 plaice fillets, skinned and halved lengthways
1 tsp paprika
2 tbsp lemon juice
Garnish:
sprigs of fennel
method
1. Melt half the butter and the oil. Fry almonds and fennel until golden. Remove with slotted spoon and keep warm. Add remaining butter to pan with fennel seeds.
2. Fold plaice fillets in half and fry gently, four at a time, for about 5 minutes, until cooked.
3. Transfer to a serving dish and keep warm.
4. Add paprika and lemon juice to pan and bring to the boil.
5. Spoon juices over fish, spoon fennel and almonds in centre of dish, garnish and serve.
2. Fold plaice fillets in half and fry gently, four at a time, for about 5 minutes, until cooked.
3. Transfer to a serving dish and keep warm.
4. Add paprika and lemon juice to pan and bring to the boil.
5. Spoon juices over fish, spoon fennel and almonds in centre of dish, garnish and serve.
serving amount
serves 4
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