Mushroom and chestnut stuffed plaice
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 50 | grams | Butter |
| 125 | grams | Button Mushrooms |
| 125 | grams | Chestnut Puree |
| 2 | tablespoons | Chopped Parsley |
| 1 | small | Lemon |
| 4 | larges | Plaice Fillets |
| Salt | ||
| Ground Black Pepper | ||
Directions
Preparation Time: 25 minutes Cooking Time: 30 minutes Preparation: finely chop the button mushrooms, skin the plaice fillets 1. Preheat the oven to 180C/350F/Gas Mark 4 2. Melt half the butter in a pan and fry the mushrooms for 3-4 minutes,
stirring occasionally, until golden.
3. Place in a bowl with the chestnut puree, most of the parsley, half of the lemon juice and seasoning to taste. Mix well.
4. Divide the chestnut mixture between the plaice fillets and roll up.
Arrange in a lightly buttered ovenproof dish and brush over the remaining butter.
5. Bake in the preheated oven for 25-30 minutes.
6. Slice the remaining lemon and use to garnish the plaice with the remaining parsley.
Submitted By KAZ LANGRIDGE On 09-24-95
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