1/2 stick (4 Tbsp) 50 g butter
125 g button mushrooms, finely chopped
125 g unsweetened chestnut puree
2 tbsp freshly chopped parsley
1 small lemon
salt and freshly ground black pepper
4 large or 8 small plaice fillets, skinned
125 g button mushrooms, finely chopped
125 g unsweetened chestnut puree
2 tbsp freshly chopped parsley
1 small lemon
salt and freshly ground black pepper
4 large or 8 small plaice fillets, skinned
method
1. Preheat the oven to 180°C, 350°F, Gas Mark 4.
2. Melt half the butter in a pan and fry the mushrooms for 3-4 minutes, stirring occasionally, until golden.
3. Place in a bowl with the chestnut puree, most of the parsley, juice of half the lemon and seasoning to taste. Mix well.
4. Divide the chestnut mixture between the plaice fillets and roll them up. Arrange in a lightly buttered ovenproof dish and brush with the remaining butter.
5. Bake in the preheated oven for 25-30 minutes.
6. Slice the remaining lemon and use it to garnish the plaice with the remaining chopped parsley.
2. Melt half the butter in a pan and fry the mushrooms for 3-4 minutes, stirring occasionally, until golden.
3. Place in a bowl with the chestnut puree, most of the parsley, juice of half the lemon and seasoning to taste. Mix well.
4. Divide the chestnut mixture between the plaice fillets and roll them up. Arrange in a lightly buttered ovenproof dish and brush with the remaining butter.
5. Bake in the preheated oven for 25-30 minutes.
6. Slice the remaining lemon and use it to garnish the plaice with the remaining chopped parsley.
serving amount
serves 4
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