6 fillets white plaice, skinned
4 oz (125 g) peeled prawns
1 tbsp tomato puree
5 fl oz (150 ml) white wine
1 oz (25 g) butter
1 oz (25 g) flour
5 fl oz (150 ml) fish stock
1 tbsp (15 ml) lemon juice
2 tbsps single cream
4 oz (125 g) peeled prawns
1 tbsp tomato puree
5 fl oz (150 ml) white wine
1 oz (25 g) butter
1 oz (25 g) flour
5 fl oz (150 ml) fish stock
1 tbsp (15 ml) lemon juice
2 tbsps single cream
To garnish:
fresh chopped parsley
method
1. Roughly chop 2 plaice fillets and half the prawns. Process or pound to a paste with tomato puree. Season.
2. Lightly score remaining fillets on skinned side and spread with fish paste. Sprinkle with remaining prawns.
3. Roll up and pack closely in a buttered ovenproof dish. Pour wine around the fish. Cover and bake at Mark 4 (180°C) 350°F for 30 minutes.
4. Remove fish, keep warm. Reserve liquid.
5. Melt the butter in a pan, add the flour and cook, stirring, for 2 minutes. Add stock and simmer for 5 minutes.
6. Strain cooking liquid into sauce. Add lemon juice and cream. Heat and serve with garnished fish.
2. Lightly score remaining fillets on skinned side and spread with fish paste. Sprinkle with remaining prawns.
3. Roll up and pack closely in a buttered ovenproof dish. Pour wine around the fish. Cover and bake at Mark 4 (180°C) 350°F for 30 minutes.
4. Remove fish, keep warm. Reserve liquid.
5. Melt the butter in a pan, add the flour and cook, stirring, for 2 minutes. Add stock and simmer for 5 minutes.
6. Strain cooking liquid into sauce. Add lemon juice and cream. Heat and serve with garnished fish.
serving amount
serves 4
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