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Plaice With Warm Tartare Butter Sauce |
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| Serves 2 |
Prep 30 mins |
Cooking 15 mins |
Easy |
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My rating |
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Ingredients |
For the fish
2 large or 4 smaller fillets plaice
3 tbsp plain flour, well seasoned
butter & olive oil for frying
200g spinach
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Tartare butter sauce
40g butter
2 shallots, finely chopped
50ml white wine
50ml chicken stock
1 tbsp cornichons, finely diced
a handful parsley, chopped
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To make the tartare sauce,
heat half the butter in a small pan and cook the shallots
until softened.
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Add the wine and stock, and
boil until reduced by half. Stir in the cornichons, capers
and the rest of the butter, and take off the heat.
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Dust the plaice in the
seasoned flour and shake off any excess.
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Heat a knob of butter and a
splash of oil in a non-stick frying pan and fry the plaice
on a medium heat for 3 minutes or until really golden,
then flip and cook for 1 minute.
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Wilt the spinach with another
knob of butter and some seasoning in a small pan.
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Reheat the sauce then stir in
the parsley. Divide the spinach between plates, top with
the plaice and spoon over the sauce.
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DAILY
DINNERS 
