Plaice with Grenobloise and Beurre Blanc

Plaice with Grenobloise and Beurre Blanc! This is so simple to make! Tender plaice fillets roasted with butter, topped with a zesty Grenobloise made with fried capers, croutons, fresh herbs, and egg. Drizzle with Beurre Blanc sauce for the perfect finish.

Ingredients

  • 2 x 200g plaice fillets on the bone
  • 50g butter, cubed
  • Salt and pepper
For the beurre blanc sauce
  • 350g butter
  • 1 lemon
For the Grenobloise
  • 2 slices bread, cubed
  • 1 hard-boiled egg, diced
  • 1 lemon, juice
  • 1 small bunch of parsley and mint, chopped
  • ½ shallot, peeled and finely diced
  • 2 tbsp capers
  • 1 clove garlic
  • Salt and pepper

Method

  1. Pre heat the oven to 200°C
  2. Pop the fish onto a tray dot with butter and cook for 10 minutes.
  3. To make the Grenobloise, deep fry the capers and croutons then chop all the ingredients together.
  4. To make the Beurre Blanc, heat a pan until very hot, add the butter and cook until nut-brown and then finish with the lemon juice.
  5. To serve place the fish onto a plate then spoon the Grenobloise on top and spoon the Beurre Blanc on top.

Ingredients

  • 2 x 200g plaice fillets on the bone
  • 50g butter, cubed
  • Salt and pepper
For the beurre blanc sauce
  • 350g butter
  • 1 lemon
For the Grenobloise
  • 2 slices bread, cubed
  • 1 hard-boiled egg, diced
  • 1 lemon, juice
  • 1 small bunch of parsley and mint, chopped
  • ½ shallot, peeled and finely diced
  • 2 tbsp capers
  • 1 clove garlic
  • Salt and pepper

Method

  1. Pre heat the oven to 200°C
  2. Pop the fish onto a tray dot with butter and cook for 10 minutes.
  3. To make the Grenobloise, deep fry the capers and croutons then chop all the ingredients together.
  4. To make the Beurre Blanc, heat a pan until very hot, add the butter and cook until nut-brown and then finish with the lemon juice.
  5. To serve place the fish onto a plate then spoon the Grenobloise on top and spoon the Beurre Blanc on top.