25 g butter
2 cloves garlic, crushed
4 plaice fillets
125 g button mushrooms, quartered
200 ml carton creme fraiche
1/4 tsp paprika
2 tbsp freshly chopped parsley
2 tsp cornflour blended with cold water
salt and freshly ground black pepper
freshly chopped parsley to garnish
2 cloves garlic, crushed
4 plaice fillets
125 g button mushrooms, quartered
200 ml carton creme fraiche
1/4 tsp paprika
2 tbsp freshly chopped parsley
2 tsp cornflour blended with cold water
salt and freshly ground black pepper
freshly chopped parsley to garnish
method
1. Heat half the butter in a large frying pan, add 1 clove of garlic and 2 plaice fillets and cook for 2 minutes on each side.
2. Remove from the pan, transfer to a warmed serving dish and keep warm.
3. Repeat with the remaining butter, garlic and plaice. Remove from the pan and keep warm.
4. Add the salad onions and mushrooms to the pan, cook for 3-4 minutes, then add the creme fraiche, paprika, parsley, blended cornflour and seasoning.
5. Cook for a further 3-4 minutes, until just boiling.
6. Spoon the sauce over the cooked plaice and garnish with the parsley.
2. Remove from the pan, transfer to a warmed serving dish and keep warm.
3. Repeat with the remaining butter, garlic and plaice. Remove from the pan and keep warm.
4. Add the salad onions and mushrooms to the pan, cook for 3-4 minutes, then add the creme fraiche, paprika, parsley, blended cornflour and seasoning.
5. Cook for a further 3-4 minutes, until just boiling.
6. Spoon the sauce over the cooked plaice and garnish with the parsley.
serving amount
serves: 4
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