Plaice with Champagne Sauce
Here's a fish dish with a luxurious touch! Perfect for Christmas or special occasions! The sauce is surprisingly simple using just four ingredients, chicken stock, cream, butter and Champagne!
Ingredients
- 4 plaice fillets
- 25g butter
- 15ml olive oil
- Salt and pepper
For the sauce:
- 200ml chicken stock
- 50ml double cream
- 25g butter
- 25ml Champagne or sparkling wine
To serve:
- Watercress
- Tomato fillets
- Samphire
Method
Heat a large non-stick frying pan over a medium heat until it is hot.
Season the plaice fillets. Drizzle the oil into the pan and add the butter.
When the butter is foaming add the fish and cook on one side for a minute.
Flip the fish over and cook for a further 30 seconds, remove from the pan and drain onto kitchen paper.
To make the sauce, heat a saucepan until hot and add the stock.
Bring to the boil and reduce by half, then add the cream. Reduce by half then finish with half the butter and the champagne.
To serve, pop the plaice onto a large platter and drizzle over the sauce. Garnish with watercress, tomato fillets and samphire
Ingredients
- 4 plaice fillets
- 25g butter
- 15ml olive oil
- Salt and pepper
For the sauce:
- 200ml chicken stock
- 50ml double cream
- 25g butter
- 25ml Champagne or sparkling wine
To serve:
- Watercress
- Tomato fillets
- Samphire
Method
Heat a large non-stick frying pan over a medium heat until it is hot.
Season the plaice fillets. Drizzle the oil into the pan and add the butter.
When the butter is foaming add the fish and cook on one side for a minute.
Flip the fish over and cook for a further 30 seconds, remove from the pan and drain onto kitchen paper.
To make the sauce, heat a saucepan until hot and add the stock.
Bring to the boil and reduce by half, then add the cream. Reduce by half then finish with half the butter and the champagne.
To serve, pop the plaice onto a large platter and drizzle over the sauce. Garnish with watercress, tomato fillets and samphire
