Plaice Fillets In Asparagus And Mushroom Sauce
|Plaice fillets||8 , skinned|
|Black pepper||To Taste|
|Dry white wine||10 Fluid Ounce (300 Milliliter)|
|Eggs||2 , lightly beaten|
|White breadcrumbs||3 Ounce (75 Gram)|
|Lemon wedges||4 (For Serving)|
|Mushrooms||4 Ounce, thinly sliced (125 Gram)|
|Lemon juice||1 Tablespoon|
|Butter||1 Ounce (25 Gram)|
|Flour||1 1⁄2 Tablespoon|
|Single cream||8 Fluid Ounce (250 Milliliter)|
|White pepper||To Taste|
|Asparagus tips||15 , cooked (Fresh)|
Fold four of the fish fillets in half and place in a greased shallow baking dish.
Sprinkle with salt and pepper and pour over the wine.
Cover the dish and poach in a moderate oven (180 °C/350 °F or Gas Mark 4) for 25 to 30 minutes.
Test with a fork: the flesh should flake easily.
Meanwhile, cut the remaining fillets into three, lengthways.
Coat the pieces with the flour, then with egg and then with breadcrumbs.
Melt the butter in a frying pan.
Place the fillets in the pan and fry for 2 to 3 minutes on each side or until golden brown.
Remove from the heat and keep warm.
Remove the dish from the oven.
Strain Off the liquid and reserve it.
Arrange the poached fillets in the centre of a warmed serving dish.
Surround with the fried fllets.
To make the sauce, put the mushrooms, water and lemon juice in a saucepan.
Simmer for 4 to 5 minutes.
Remove the mushrooms from the pan with a slotted spoon.
Discard the cooking liquid.
Melt the butter in the saucepan and stir in the flour.
Cook, stirring, for 1 minute.
Remove from the heat and gradually stir in the reserved poaching liquid and cream.
Return to the heat and cook, stirring, until the sauce is thickened and smooth.
Add salt and pepper to taste with the asparagus tips and mushrooms.
Cook gently until the asparagus is heated through, then pour the sauce over the fish.
Garnish with the parsley sprigs and lemon wedges and serve.