Steamed Plaice (Flounder) with Cucumber Sauce recipe
ingredients
2 large plaice (2 x l-2lb flounder or 8 flounder fillets)
little butter for greasing
sea salt
freshly ground black pepper
juice 1 lemon
30 ml (2 tbls) chopped fennel
For the sauce
1 small cucumber
2 tbsp (25 g) 1 oz butter
1 1/2 tbls (20 ml) wholemeal (wholegrain) flour
275 ml (1/2 pt) 1 1/4 cups fish stock
juice 1/2 lemon
30 ml (2 tbls) chopped fennel
little butter for greasing
sea salt
freshly ground black pepper
juice 1 lemon
30 ml (2 tbls) chopped fennel
For the sauce
1 small cucumber
2 tbsp (25 g) 1 oz butter
1 1/2 tbls (20 ml) wholemeal (wholegrain) flour
275 ml (1/2 pt) 1 1/4 cups fish stock
juice 1/2 lemon
30 ml (2 tbls) chopped fennel
method
1. Cut 8 fillets from the fish, skin them and make a well flavoured stock with the skins.
2. Lay the fillets on a large piece of lightly-buttered foil and sprinkle them with salt and pepper, lemon juice and fennel.
3. Roll up the fillets. Bring the edges of the foil together and fold them over to seal them.
4. Steam the fillets for 15 minutes.
5. Make the sauce while they are cooking.
6. Finely dice the cucumber.
7. Melt the butter in a saucepan on a high heat.
8. Stir in the cucumber and cook it briskly for 2 minutes, stirring.
9. Stir in the flour and cook it for 1/2 minute.
10. Stir in the stock and bring it to the boil.
11. Add the fennel and lemon juice; simmer for 2 minutes.
12. Carefully unwrap the fish and lift the rolled fillets onto a warm serving dish.
13. Pour the juices from the foil into the sauce.
14. Stir the sauce, reheat it if necessary and pour it over the fish.
2. Lay the fillets on a large piece of lightly-buttered foil and sprinkle them with salt and pepper, lemon juice and fennel.
3. Roll up the fillets. Bring the edges of the foil together and fold them over to seal them.
4. Steam the fillets for 15 minutes.
5. Make the sauce while they are cooking.
6. Finely dice the cucumber.
7. Melt the butter in a saucepan on a high heat.
8. Stir in the cucumber and cook it briskly for 2 minutes, stirring.
9. Stir in the flour and cook it for 1/2 minute.
10. Stir in the stock and bring it to the boil.
11. Add the fennel and lemon juice; simmer for 2 minutes.
12. Carefully unwrap the fish and lift the rolled fillets onto a warm serving dish.
13. Pour the juices from the foil into the sauce.
14. Stir the sauce, reheat it if necessary and pour it over the fish.
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