Grilled Plaice, Samphire and White Wine Cream Sauce
This Grilled Plaice, Samphire and White Wine Cream sauce is simple and speedy to make but totally delicious! The sauce is made with white wine, shallots, double cream and lemon.
Ingredients
- 2 large plaice, filleted and skinned (keep the bones)
- 15g butter
- 15ml olive oil
- Salt and pepper
For the sauce:
- I shallot, diced
- 50ml double cream
- 15g butter
- 25ml white wine
- 1 lemon
- 100g samphire
Method
Put the fish bones into a pan, cover in water and bring to the boil. Simmer for 10 minutes then strain through a sieve into a jug.
Set the grill to high and season a large baking tray that has been greased with butter. Lay the fillets of plaice on the baking sheet and put under the grill for 2 minutes.
To make the sauce heat a saucepan until hot, add the stock from the jug and reduce by half. Add the cream, reduce by half again then finish with the butter, samphire, wine and lemon juice.
To serve, pop the plaice fillets onto a large platter and spoon over the sauce.
Ingredients
- 2 large plaice, filleted and skinned (keep the bones)
- 15g butter
- 15ml olive oil
- Salt and pepper
For the sauce:
- I shallot, diced
- 50ml double cream
- 15g butter
- 25ml white wine
- 1 lemon
- 100g samphire
Method
Put the fish bones into a pan, cover in water and bring to the boil. Simmer for 10 minutes then strain through a sieve into a jug.
Set the grill to high and season a large baking tray that has been greased with butter. Lay the fillets of plaice on the baking sheet and put under the grill for 2 minutes.
To make the sauce heat a saucepan until hot, add the stock from the jug and reduce by half. Add the cream, reduce by half again then finish with the butter, samphire, wine and lemon juice.
To serve, pop the plaice fillets onto a large platter and spoon over the sauce.
