1 3/4 cup (215 g) mushrooms
1 medium onion
1 tablespoon fromage blanc
8 plaice fillets, skinned
225g (8 oz) fresh cockle
salt and freshly ground black pepper
3 to 4 tablespoons white wine
juice of 1/2 lemon
1/2 stick (2 oz) 50 g {2 oz) butter
a good handful wholemeal breadcrumbs parsley sprigs and lime twists to garnish
1 medium onion
1 tablespoon fromage blanc
8 plaice fillets, skinned
225g (8 oz) fresh cockle
salt and freshly ground black pepper
3 to 4 tablespoons white wine
juice of 1/2 lemon
1/2 stick (2 oz) 50 g {2 oz) butter
a good handful wholemeal breadcrumbs parsley sprigs and lime twists to garnish
method
1. Finely chop the mushrooms and onion, place in a lightly buttered, shallow, fireproof dish and spoon over the fromage blanc.
2. Season the fillets and put a handful of cockles on each one.
3. Roll up from the tail end and arrange these rolled fillets on the vegetable base.
4. Moisten the whole dish with a little white wine and the lemon juice.
5. Melt the butter and pour over the fillets, then scatter with breadcrumbs.
6. Bake in a hot oven 220°c (425°f) gas 7 for 15 to 20 minutes until golden and bubbling.
7. Garnish the dish with parsley sprigs and twists of thinly sliced lime.
2. Season the fillets and put a handful of cockles on each one.
3. Roll up from the tail end and arrange these rolled fillets on the vegetable base.
4. Moisten the whole dish with a little white wine and the lemon juice.
5. Melt the butter and pour over the fillets, then scatter with breadcrumbs.
6. Bake in a hot oven 220°c (425°f) gas 7 for 15 to 20 minutes until golden and bubbling.
7. Garnish the dish with parsley sprigs and twists of thinly sliced lime.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
