Stuffed Plaice with Wine Sauce
|Butter/Margarine||50 Gram (25g for sauce)|
|Onion||1 Small, peeled and chopped|
|Streaky bacon rashers||2 , unsmoked, rinded and finely chopped|
|Mushrooms||50 Gram, cleaned and finely chopped|
|Fresh white breadcrumbs||100 Gram|
|Dried thyme||2 1⁄2 Milliliter|
|Freshly ground black pepper||To Taste|
|Egg||1 , beaten|
|Plaice fillets||8 , skinned|
|Dry white wine||150 Milliliter|
1)Apply little butter or margarine on the trivet and place into the cooker.
2)In the cooker fry onion, bacon and mushrooms in butter till cooked.
3)To bind ,add the drained bacon mixture to breadcrumbs, thyme, salt , pepper and pat it in egg.
4)Stuff the stuffing between the fillets evenly.
5)To let the stuffing remain inside the fish,roll the fish up from the tail end upwards securing it with cocktail sticks.
6)Put bay leaf and milk into the cooker.
7)Further apply little butter or margarine on the trivet and place into the cooker.
8)Keep fillets over the trivet near each other for support.
9)Let the cooker be on high pressure and let it cook for 4 minutes.
10)Immediately reduce the pressure and lift out the fish removing the cocktail sticks.
11)From the cooker, strain milk and keep it aside while discarding the bay leaf.
12)Once again melt butter or margarine in the washed cooker, add flour and cook for a few moments.
13)Later stir the mixture in reserved milk and then add wine.
14) Let it boil, stirring continuously.
15)Further simmer the mixture for one minute and sprinkly some seasoning.
16)This delectable Stuffed Plaice With Wine Sauce can be served with fried prawns.