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Plaice Breval

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Ingredients
  Plaice fillets 6 Ounce (175 Grams)
  Onion 1 Ounce (25 Grams)
  Leek 1 Ounce (25 Grams)
  Dried thyme 1 Pinch
  Dried oregano 1 Pinch
  Dry white wine 30 Milliliter (2 Tablespoon)
  Firm tomatoes 2
  Button mushrooms 1 Ounce (25 Grams)
  Water 1⁄4 Pint (150 Milliliter)
  Chicken stock cube 1⁄2
  Cornflour 2 Teaspoon (Leveled)
Directions

GETTING READY
1. Preheat oven to 375° Fahrenheit.
2. Remove skin from plaice and discard.
3. Finely dice onion and leek.

MAKING
4. Into a casserole, line bottom with onion and leeks.
5. Top with fish and sprinkle herbs.
6. Pout white wine on top and seal dish with lid or foil.
7. Bake in preheated oven for 15 minutes.
8. In the meantime, chop tomatoes and mushrooms.

FINALISING
9. Into a saucepan, drain cooking liquid and add chopped tomatoes and mushrooms, water and stock cube; bring mixture to a boil and then simmer for 5 minutes.
10. In a cup, mix corn flour in little cold water and stir into the saucepan.
11. Stir continuously and simmer for 2 minutes.
12. Pour thickened sauce over fish and heat in oven for 5 minutes.

SERVING
13. Serve hot Plaice Breval with garlic bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish
Interest: 
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes
Servings: 
1

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