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

  1. 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.
  2. 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.
  3. 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.
  4. Cook the spinach in a splash of water and butter for 1 minutes drain.
  5. 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

  1. 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.
  2. 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.
  3. 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.
  4. Cook the spinach in a splash of water and butter for 1 minutes drain.
  5. To serve, pop the plaice onto a large platter, finish the sauce with a knob of butter and champagne. Spoon over the plaice.