Plaice Meuniere with Creamed Spinach Mash
Plaice Meuniere with Creamed Spinach Mash, a dish for 2! It is served with a simple nut brown butter, lemon and parsley dish sauce. Exceptional!
Ingredients
- 1 large plaice fillet
- Salt and pepper
- 1 tbsp veg oil
- 100g butter
- 1 lemon juice only
- 1 small bunch of flat leaf parsley chopped
Spinach
- 200g baby spinach
- Knob of butter
- Salt and pepper
- Fresh nutmeg
- 75ml double cream
To serve
- Butter
- Double cream
Method
Heat the butter for the spinach in a large pan, add the spinach and stir until wilted by ½, add the cream, nutmeg and season. When all wilted down, take off the heat.
Heat a large non-stick pan and add the oil. Cook the fish for 2 minutes until golden, flip over and repeat, then pop onto a warm plate.
In the same pan, add the butter and cook until nut brown. Add the lemon and parsley, then spoon over the fish. Garnish with the creamed spinach and mash.
Ingredients
- 1 large plaice fillet
- Salt and pepper
- 1 tbsp veg oil
- 100g butter
- 1 lemon juice only
- 1 small bunch of flat leaf parsley chopped
Spinach
- 200g baby spinach
- Knob of butter
- Salt and pepper
- Fresh nutmeg
- 75ml double cream
To serve
- Butter
- Double cream
Method
Heat the butter for the spinach in a large pan, add the spinach and stir until wilted by ½, add the cream, nutmeg and season. When all wilted down, take off the heat.
Heat a large non-stick pan and add the oil. Cook the fish for 2 minutes until golden, flip over and repeat, then pop onto a warm plate.
In the same pan, add the butter and cook until nut brown. Add the lemon and parsley, then spoon over the fish. Garnish with the creamed spinach and mash.
