1/2 stick (4 Tbsp) 50 g butter
1/2 onion, chopped
50 g mushrooms, chopped
50 g fresh breadcrumbs
2 tbsp chopped parsley
1 tsp grated lemon rind
salt and freshly ground black pepper
1 egg beaten
8 plaice fillets
2 tbsp fresh breadcrumbs
2 tbsp grated Parmesan cheese
parsley sprigs
1/2 onion, chopped
50 g mushrooms, chopped
50 g fresh breadcrumbs
2 tbsp chopped parsley
1 tsp grated lemon rind
salt and freshly ground black pepper
1 egg beaten
8 plaice fillets
2 tbsp fresh breadcrumbs
2 tbsp grated Parmesan cheese
parsley sprigs
method
1. Melt the butter in a small frying pan, add the onion and cook until soft. Add the mushrooms and breadcrumbs and cook until the crumbs are golden. Remove from the heat and stir in the parsley, lemon, juice and salt and pepper to taste. Bind with egg. Cool.
2. Divide the mixture between the fillets, placing it on the wider end of the fish, and fold the tail end over. Place in a greased foil dish.
3. To freeze, cover, place in a polythene bag, seal, label and freeze.
4. To serve, unwrap, sprinkle with breadcrumbs and cheese and cook from frozen in a preheated moderately hot oven, 190°C, 375°F, Gas Mark 5, for 30 to 35 minutes. Garnish with parsley.
2. Divide the mixture between the fillets, placing it on the wider end of the fish, and fold the tail end over. Place in a greased foil dish.
3. To freeze, cover, place in a polythene bag, seal, label and freeze.
4. To serve, unwrap, sprinkle with breadcrumbs and cheese and cook from frozen in a preheated moderately hot oven, 190°C, 375°F, Gas Mark 5, for 30 to 35 minutes. Garnish with parsley.
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