Fillets of Plaice, with Lemon, Anchovy and Parsley Sauce (From Bournemouth Echo)

Fillets of Plaice, with Lemon, Anchovy and Parsley Sauce

11:20am Tuesday 2nd February 2010 in

• Skip social links
• Print
• Email
•  

Fillets of Plaice, with Lemon, Anchovy and Parsley Sauce - Serves 2

2 plaice filleted

For the gratin:

1 large leek, left whole

50ml chicken stock

50ml white wine

50ml cream

Juice and zest of 1 lemon

Parmesan

Seasoning

Wash the leek and steam until almost tender. Combine stock, wine, cream and lemon juice and zest, heat in pan and reduce by half, then season.

Cut leek into four-inch pieces, place in individual ramekins, add gratin mixture, top with Parmesan and bake for 15 minutes at 180C.

For the sauce:

100ml white wine

half bunch of parsley

1 small shallot

50ml cream

Squeeze of lemon

Knob of butter

Sweat shallots in butter, add wine and reduce by half then add cream and parsley. Blitz mixture in food processor and add a squeeze of lemon and seasoning when serving.

To cook the plaice, pan fry in a knob of butter for 4-6 minutes each side. Garnish dish with marinated white anchovies.