Plaice With Vermouth
|Plaice fillets||24 Ounce (Four Large Pieces, 6 Ounce/175 Gram Each)|
|Ground black pepper||To Taste|
|Fish stock/Vegetable stock||1⁄2 Pint (300 Milliliter)|
|Dry vermouth||4 Tablespoon|
|Butter/Margarine||1 Ounce (25 Gram)|
|Plain flour||1 Ounce (25 Gram)|
|Fromage frais||2 Tablespoon|
|Freshly cooked spinach||1⁄2 Cup (8 tbs), chopped|
|Seedless green grapes||5 , halved and quartered|
|Lemon slices||5 (To Garnish)|
Preheat the oven to Gas 4, 350°F, 180°C, 10 mins before cooking the plaice.
Cut the plaice fillets in half lengthways, then wash lightly and dry on kitchen paper.
Place the fillets skinned side down on a chopping board and season to taste.
Wash and dry courgette, then, using a vegetable peeler, shave very thin slices lengthways.
Place two slices of courgette lengthways on each fillet and, starting from the widest end, carefully roll up.
Place the rolled-up fillets in a shallow ovenproof dish, then pour the stock and vermouth overthe top.
Cover and cook in the oven for 15-20 mins, or until fish is cooked.
Drain the cooking liquid from the fish into a small pan, then cover the fish and keep warm.
Make a beurre manie by beating together the fat and flour.
Bring the cooking liquid to the boil, then drop small spoonfuls of the beurre manie into the liquid, whisking well after each addition.
When sauce is thick, smooth and glossy, adc the fromage frais and adjust the seasoning, if necessary.
Place the freshly cooked spinach over the base of a serving dish, then arrange the rolled fillets on top.
Spoon a little of the prepared sauce over the fish, then garnish with the halved grapes and quartered lemon slices.
Serve the remaining sauce separately.