Ingredients
- plaice 2 large or 4 smaller fillets
- plain flour 3 tbsp, well seasoned
- butter and olive oil for frying
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.
Nutritional Information
- Kcals 514
- Fat 25.7g
- Saturates 13.9g
- Carbs 25.9g
- Sugars 2.6g
- Fibre 3.3g
- Protein 39.3g
- Salt 1.7g
