Fresh plaice is delicious, mild but earthy flavours, and is great value in prime season, versatile in many recipes – this is one of our favourites, this recipe works well with other flat fish, such as lemon sole, brill or megrim.
Serves 4
Prep time: 5 minutes
Cooking time: 15-20 minutes
Ingredients
- 4 fillets of fresh plaice or other flat fish, skinned
- 100g button mushrooms, sliced
- Fish stock
- 1 glass white wine
- 250g natural yoghurt
- 1 bag baby spinach
Method
1. Pour stock and wine into a shallow saucepan, reduce to half quantity.
2. Add mushrooms and simmer for 2-3 minutes.
3. Loosely roll up the fillets of fresh plaice and put on top of the mushrooms. Cover with lid and gently poach the fish.
4. Cook spinach according to instructions, squeeze out all the water and place on warm plates.
5. Serve plaice fillets on top of spinach. Add yoghurt to stock and mushrooms, gently heat through and pour over the fish.
6. Serve with baby new potatoes or rice.
