Plaice with warm tartare butter sauce

Name: Plaice with warm tartare butter sauce
Total time: 45 min
Yield: serves 2
Ingredients: plaice 2 large or 4 smaller fillets; plain flour 3 tbsp, well seasoned; butter and olive oil for frying; spinach 200g; butter 40g; shallots 2, finely chopped; white wine 50ml; chicken stock 50ml; cornichons finely diced to make 1 tbsp; baby capers 1 tbsp; flat-leaf parsley a handful, chopped

45 minutes
serves 2
Easy

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

September 8, 2017 at 4:57 pm

Ingredients

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

TARTARE BUTTER SAUCE

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