Denise says:

I have transformed plain plaice fillets into a low fat and creative recipe with a hazelnut stuffing and a mushroom sauce. The use of dried ceps gives the most aromatic flavour that fuses into the delicate fish. I like to serve it with mashed potato and peas for a truly winter warming comfort meal. Plaice is not generally perceived as ‘haute cuisine’ but this humble fish produces delicious recipes and more over is a good source of iodine and protein.
The fish is fresh when the orange spots on the skin are bright and the eyes are protruding!

Preparation Time: 25 minutes
Cooking Time: 20 minutes
Serves: 4 people

Ingredients:

8 plaice fillets – skinned

Stuffing
100g toasted hazelnuts – roughly chopped
2 tablespoons parsley – roughly chopped
3 spring onions – finely chopped
Zest of 1 lemon
2 cloves garlic – skinned removed
75g brown breadcrumbs – Approx 2 slices of bread
Salt and freshly ground black pepper


Mushroom Sauce
2 onions – peeled and finely chopped
2 tablespoons olive oil
250g Brown cap Mushrooms or your favourite – sliced
2 tablespoons dried mushrooms/ ceps
50ml white wine
2 tablespoons corn flour
2 cloves garlic – peeled and finely chopped
Salt and pepper - to taste

Garnish: Lemon wedges and sprigs of parsley

Method

1) Make the stuffing by placing all the ingredients in the food processor. Whizz briefly so that you have a chunky filling.
2) Pat dry the plaice fillets. Lay the fillets skin side up. Spread the filling along the centre and roll up tightly.
3) For the sauce, heat a large frying pan with the olive oil. Sauté the garlic, onions and mushrooms together for about 5 minutes. Add 150ml boiling water to the dried mushrooms and add to the pan.
4) Stir in the white wine and season.
5) Using 3 tablespoons of hot water make a paste with the corn flour. Add to the sauce and stir continuously until it thickens.
6) Sit the plaice fillets on top of the sauce, cover with a lid and cook for 10 minutes until the fish is cooked.

To serve the stylish way: Spoon the sauce onto a hot plate. Sit the fish on top and garnish with lemon wedges and sprigs of parsley.
Tagged in: Dinner Party, Fish, Low Fat, Parev, Plaice, Shavuot, Yom Tov