Plaice Fillets with Grapes
Ingredients
- 1 lb plaice fillets skinned
- 4 spring onions scallions, white and green parts, sliced diagonally
- 4 floz dry white wine
- 1 tbsp cornflour cornstarch
- 2 tbsp skimmed milk
- 2 tbsp chopped fresh dill
- 2 floz double heavy cream
- 4 1/2 oz seedless white green grapes
- 1 tsp lemon juice
- salt and pepper
- fresh dill sprigs to garnish
to serve
- basmati rice
- courgette ribbons
Instructions
- Cut the fish into strips about 4 cm (1 3/4 inches) long and put into a frying pan (skillet) with the spring onions (scallions), wine and seasoning.
- Bring to the boil, cover and simmer for 4 minutes. Carefully transfer the fish to a warm serving dish. Cover and keep warm.
- Mix the cornflour (cornstarch) and milk then add to the pan with the dill and cream. Bring to the boil, and boil, stirring, for 2 minutes until thickened.
- Add the grapes and lemon juice and heat through gently for 1 - 2 minutes, then pour over the fish. Garnish with dill and serve with rice and courgette ribbons.
- Dill has a fairly strong aniseed flavour that goes very well with fish. The feathery leaves are particularly attractive when used as a garnish.
Calories: 210 kcal
Carbohydrates: 10 g
Protein: 21 g
Fat: 8g
Saturated Fat: 4 g
Cholesterol: 102 mg
Sodium: 104 mg
Potassium: 506 mg
Fiber: 1 g
Sugar: 6 g
Vitamin A: 389 IU
Vitamin C: 4 mg
Calcium: 66 mg
Iron: 1 mg