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Plaice Fillets In Asparagus And Mushroom Sauce

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Ingredients
  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)
  Parsley sprigs 1
  Lemon wedges 4 (For Serving)
For sauce
  Mushrooms 4 Ounce, thinly sliced (125 Gram)
  Water 1 Tablespoon
  Lemon juice 1 Tablespoon
  Butter 1 Ounce (25 Gram)
  Flour 1 1⁄2 Tablespoon
  Single cream 8 Fluid Ounce (250 Milliliter)
  Salt To Taste
  White pepper To Taste
  Asparagus tips 15 , cooked (Fresh)
Directions

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.
Keep hot.
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.

Recipe Summary

Course: 
Side Dish
Method: 
Fried
Ingredient: 
Mushroom

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