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Paupiettes Of Plaice Au Gratin

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Ingredients
  Plaice fillets 4 Large, skinned (Medium To Large)
  Lemon juice 10 Milliliter (2 Teaspoon)
  Ham 2 Ounce, finely chopped (50 Gram)
  Fresh breadcrumbs 3 Ounce (75 Gram)
  Grated cheese 3 Ounce (75 Gram)
  Chopped parsley 30 Milliliter (2 Tablespoon)
  Firm tomatoes 4 Large
  Butter 1 Ounce (25 Gram)
  Salt To Taste
  Pepper To Taste
Directions

Put the fish fillets, skinned side uppermost, on a board.
Sprinkle them with salt, pepper and a little lemon juice.
Roll up from the tail end and stand them in a buttered flameproof dish or casserole.
Mix together the ham, half the crumbs and half the cheese and the parsley; season well.
Using a sharp pointed knife, cut a round from the stalk end of each tomato, scoop out the flesh and strain the juice on to the breadcrumb mixture; mix well.
Refill the tomatoes with the stuffing and stand them in a dish with the fish.
Put a few pieces of butter (about half) on top and cover lightly with a piece of foil.
Put the trivet in the pressure cooker and pour in 300 ml (1/2 pint) water.
Stand the dish on the trivet and put on the lid.
Bring the cooker to high (15 lb) pressure.
Cook for 5 minutes.
Reduce pressure quickly.
Remove the dish from the cooker and sprinkle the fish with the remaining cheese and crumbs.
Dot with the rest of the butter and brown under a hot grill.
Small or sliced potatoes may be cooked and served at the same time with the paupiettes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Side Dish
Method: 
Sprinkling
Ingredient: 
Vegetable
Interest: 
Quick, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes

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