Pan Fried Plaice with Champagne Cream Sauce
Beautiful Pan Fried Plaice with Champagne Cream Sauce served with spinach and asparagus. It's a classic dish that is indulgent and delicious.
Ingredients
- 4 plaice fillets
- 15g butter
- 15ml olive oil
- Salt and pepper
Sauce
- 200ml fish stock
- 50ml double cream
- 15g butter
- 25ml Champagne
To serve
- 200g spinach
- 200g asparagus spears
- Knob of butter
- Splash of water
Method
- Heat a large non-stick frying pan to hot. Season the fillets of sole on the underside. Drizzle the oil into the pan and add the butter.
- When foaming, add the fish and cook on 1 side for a minute. Add another knob of butter, flip the fish over and cook for a further 30 seconds. Drain on kitchen paper.
- To make the sauce, heat a saucepan until hot, add the stock, reduce by half, then add the cream, reduce by half and then finish with the butter and wine.
- Cook the spinach in a splash of water and butter for 1 minutes drain.
- To serve, pop the plaice onto a large platter, finish the sauce with a knob of butter and champagne. Spoon over the plaice.
Ingredients
- 4 plaice fillets
- 15g butter
- 15ml olive oil
- Salt and pepper
Sauce
- 200ml fish stock
- 50ml double cream
- 15g butter
- 25ml Champagne
To serve
- 200g spinach
- 200g asparagus spears
- Knob of butter
- Splash of water
Method
- Heat a large non-stick frying pan to hot. Season the fillets of sole on the underside. Drizzle the oil into the pan and add the butter.
- When foaming, add the fish and cook on 1 side for a minute. Add another knob of butter, flip the fish over and cook for a further 30 seconds. Drain on kitchen paper.
- To make the sauce, heat a saucepan until hot, add the stock, reduce by half, then add the cream, reduce by half and then finish with the butter and wine.
- Cook the spinach in a splash of water and butter for 1 minutes drain.
- To serve, pop the plaice onto a large platter, finish the sauce with a knob of butter and champagne. Spoon over the plaice.
