Stuffed fillet of plaice served with dill and white wine st

1 servings

Ingredients

Quantity Ingredient
4 larges Baking potatoes
4 6 oz plaice fillets
4 ounces Mussels
4 ounces Prawns
2 ounces Chopped shallots
2 ounces Skinned; seeded and chopped
; tomatoes
Fresh parsley
Fresh dill
Bay leaf
1 Lemon; juice of
4 fluid ounce Single cream
2 ounces Butter
3 Egg yolks
Grated nutmeg
Garlic clove finely chopped
4 fluid ounce White wine

Directions

Bake potatoes. When cooked, slice the top of each potato long ways and scoop out most of the potato flesh. Mash well with 2floz cream, a little butter, an egg yolk, some grated nutmeg and a little seasoning. Spoon or pipe a little of the mixture back into each potato shell. Set aside.

Skin the plaice fillets carefully - season each fillet with salt and pepper, and set aside whilst stock is made.

Place the discarded plaice skins, half of the shallots, lemon juice and fresh herbs in a pan with a little water and some butter. Boil then simmer gently for 5 minutes to reduce liquid. Strain and set aside stock for later use.

Mix together the mussels, prawns, chopped tomatoes, finely chopped dill and parsley, and season well. Carefully stuff each plaice fillet with some of the shellfish mixture and seasoning until required Into a pan of hot butter, add remaining shallots, chopped garlic, dill, parsley and the bay leaf. Season well. Add the chopped tomatoes, fish stock and wine. Boil, then simmer gently for 5 minutes until sauce has reduced.

Remove bay leaf and add remaining single cream.

Spoon a little of the sauce onto the 2 egg yolks, mixing gently before moving to the saucepan. Take the saucepan off the heat when mixing an egg otherwise the egg will curdle. Check seasoning. Spoon a little sauce into each potato base.

Add a rolled stuffed plaice fillet into each potato, carefully packing into shape. Pipe or spoon creamed potato filling around each fish/potato top and place in a shallow baking dish covered with aluminium foil. Bake in a hot oven 200C/gas 6 for 10 minutes. Garnish with lemon and parsley and serve immediately.

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