A classic French dish easily made in your microwave oven — perfect for a fish lovers dinner party.
4 large plaice fillets, skinned
4 tbsps dry white wine
1 bay leaf
2 parsley stalks
4 black peppercorns
30 g (1 oz) butter or margarine
1 shallot, finely chopped
2 carrots, peeled and cut into thin 5 cm (2 inch) strip
3 sticks celery, cut into thin 5 cm (2 inch) strips
90 g (3 oz) mushrooms, sliced
30 g (1 oz) flour
280 ml (1/2 pint) milk
2 tsps chopped fresh thyme or tarragon
2 tbsps double cream
Salt and white pepper
4 tbsps dry white wine
1 bay leaf
2 parsley stalks
4 black peppercorns
30 g (1 oz) butter or margarine
1 shallot, finely chopped
2 carrots, peeled and cut into thin 5 cm (2 inch) strip
3 sticks celery, cut into thin 5 cm (2 inch) strips
90 g (3 oz) mushrooms, sliced
30 g (1 oz) flour
280 ml (1/2 pint) milk
2 tsps chopped fresh thyme or tarragon
2 tbsps double cream
Salt and white pepper
method
1. Fold the fish fillets in half and place in a shallow dish, thin ends towards the middle. Pour over the white wine and add the bay leaf, parsley stalks and peppercorns.
2. Cover loosely and cook for 5-6 minutes, or until the fish is tender. Pour off and reserve the cooking juices. Leave the fish covered while preparing the sauce.
3. Place the butter in a deep bowl and melt for 30 seconds on HIGH. Stir in the shallot and cook for 2 minutes on HIGH, stirring occasionally until softened.
4. Add the carrots and celery and loosely cover the bowl. Cook for 6 minutes on HIGH, stirring frequently until the carrots and celery are almost tender.
5. Add the mushrooms and stir in the flour carefully Add the milk gradually, stirring constantly Re-cover the dish and cook for a further 2 minutes on HIGH, stirring occasionally to keep the sauce smooth.
6. Add the thyme, cream and salt and pepper. Place the fish in a serving dish, cover with the sauce and reheat for 1 minute on HIGH.
2. Cover loosely and cook for 5-6 minutes, or until the fish is tender. Pour off and reserve the cooking juices. Leave the fish covered while preparing the sauce.
3. Place the butter in a deep bowl and melt for 30 seconds on HIGH. Stir in the shallot and cook for 2 minutes on HIGH, stirring occasionally until softened.
4. Add the carrots and celery and loosely cover the bowl. Cook for 6 minutes on HIGH, stirring frequently until the carrots and celery are almost tender.
5. Add the mushrooms and stir in the flour carefully Add the milk gradually, stirring constantly Re-cover the dish and cook for a further 2 minutes on HIGH, stirring occasionally to keep the sauce smooth.
6. Add the thyme, cream and salt and pepper. Place the fish in a serving dish, cover with the sauce and reheat for 1 minute on HIGH.
serving amount
serves 4
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