Olive Magazine
Plaice with butter sauce

Plaice with warm tartare butter sauce

Published: September 8, 2017 at 4:57 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Try our easy plaice recipe with warm tartare butter sauce. This simple fish idea makes an easy entertaining idea with a tangy tartare sauce

  • Low calorie
Nutrition:
HighlightNutrientUnit
low inkcal514
fat25.7g
saturates13.9g
carbs25.9g
sugars2.6g
fibre3.3g
protein39.3g
salt1.7g
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Ingredients

  • 2 large or 4 smaller fillets plaice
  • 3 tbsp plain flour, well seasoned
  • for frying butter and olive oil
  • 200g spinach

TARTARE BUTTER SAUCE

  • 40g butter
  • 2 shallots, finely chopped
  • 50ml white wine
  • 50ml chicken stock
  • finely diced to make 1 tbsp cornichons
  • 1 tbsp baby capers
  • a handful flat-leaf parsley, chopped

Method

  • STEP 1

    To make the tartare sauce, heat half the butter in a small pan and cook the shallots until softened.

  • STEP 2

    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.

  • STEP 3

    Dust the plaice in the seasoned flour and shake off any excess.

  • STEP 4

    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.

  • STEP 5

    Wilt the spinach with another knob of butter and some seasoning in a small pan.

  • STEP 6

    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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