4 large plaice fillets, each about 175 g (6 oz)
5 level tbsp (75 ml) flour
salt and freshly ground pepper
1/3 cup 65 g (2 1/2 oz) butter
2 tsp (10 ml) olive or corn oil
1 1/4 cup (1/2 pint) 300 ml milk
3 oz (75 g) Blue Stilton cheese, crumbled
30 ml (2 level tbsp) dry breadcrumbs Watercress (salad cress) to garnish
5 level tbsp (75 ml) flour
salt and freshly ground pepper
1/3 cup 65 g (2 1/2 oz) butter
2 tsp (10 ml) olive or corn oil
1 1/4 cup (1/2 pint) 300 ml milk
3 oz (75 g) Blue Stilton cheese, crumbled
30 ml (2 level tbsp) dry breadcrumbs Watercress (salad cress) to garnish
method
1. Cut each fillet into four pieces, and coat the fish with 30 ml (2 level tbsp) flour mixed with salt. In a frying pan, fry the fillets briskly in 40 g (1 1/2 oz) butter and the oil, allowing
3 minutes each side, then transfer to a 450 ml (1 1/2 pint) buttered ovenproof dish.
2. To make the sauce, melt the remaining 25 g (1 oz) butter in a pan, stir in the remaining flour and cook gently for
1 minute, stirring. Remove pan from the heat and gradually stir in the milk. Bring to the boil and continue to cook, stirring, until the sauce thickens, then add the cheese and seasoning to taste. Whisk gently until smooth. Pour over the fish.
3. Sprinkle breadcrumbs over the top, heat in the oven at 190°C (375f) mark 5 for 20 minutes and serve garnished with watercress.
3 minutes each side, then transfer to a 450 ml (1 1/2 pint) buttered ovenproof dish.
2. To make the sauce, melt the remaining 25 g (1 oz) butter in a pan, stir in the remaining flour and cook gently for
1 minute, stirring. Remove pan from the heat and gradually stir in the milk. Bring to the boil and continue to cook, stirring, until the sauce thickens, then add the cheese and seasoning to taste. Whisk gently until smooth. Pour over the fish.
3. Sprinkle breadcrumbs over the top, heat in the oven at 190°C (375f) mark 5 for 20 minutes and serve garnished with watercress.
serving amount
serves 4
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