Grilled Plaice Fillets with Shrimp Sauce
Morecambe Bay potted shrimps may take a bit of searching to find, but if you can track them down they are brilliant on their own, or in this dead simple but sublime sauce to serve with fish.
|2 plaice fillets, weighing approx. 7oz (200g) each|
|2 x 57g pots potted shrimps|
|2 generous pinches ground mace|
|1 generous pinch cayenne pepper|
|2 tablespoons dry Vermouth|
|1 tablespoon fresh chopped parsley|
|1 tablespoon crème fraiche|
|Salt and freshly milled black pepper|
|Oven temperatures and Conversions|
|Click here for information|
This recipe is from A Year in my Kitchen
Begin this by pre-heating the grill to its highest setting for about 10 minutes. Meanwhile empty the potted shrimps into a small frying pan and place it over a low heat so the butter gently melts.
After that spoon off about half the melted butter in a saucer and remove the pan from the heat.
Now line the grill rack with foil and brush it with some of the reserved butter.
Next place the fish fillets (flesh side up) side by side on the foil, brush both these with the butter and season with salt and freshly-milled pepper. Place the pan about three inches from the heat and grill the fish for 5-6 minutes until the flesh is opaque and the surface golden brown.
While that’s happening, place the shrimps back on the heat, add the mace, cayenne and some salt, and when the butter begins to sizzle add the Vermouth.
Let it bubble and reduce for about one minute, then stir in the crème fraiche. Let that bubble for about half a minute, then remove from the heat and stir in the parsley.
As soon as the plaice is ready, remove the fillets to warmed serving plates, pour the sauce over and serve with Charlotte potatoes and spinach or fresh shelled peas (imported, if making this during the colder months).
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A good way to avoid making breadcrumbs, and therefore save time, is to keep a packet of polenta (cornmeal) in the cupboard. It makes an excellent coating for all types of fish.
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