This is an easy to make dish that still looks and tastes as if you had ordered it from an expensive restaurant. Ideal if you want to show off a little for Valentine’s day.
Prep time 30 minutes/Cook time 15 minutes/Serves 2
Ingredients:
2 plaice fillets (about 150g [1/3 lb] each)
150ml (3/5 cup) white wine
50ml (1/5 cup) double cream
50g (1/5 cup) crème fraîche
125g (5 oz) cucumber, peeled, deseeded and diced
2 sprigs dill, chopped, plus extra to garnish
2 tbsp butter
200g (7 oz) baby spinach
whole nutmeg, to grate
For the stuffing:
100g (3 ½ oz) mixed crab meat
2 spring onions, finely chopped
2 tsp mayonnaise
1 tbsp coarse breadcrumbs
1 tsp lemon juice
Method:
For the stuffing, gently mix the crab with the other ingredients, season to taste and set aside.
Skin the plaice fillets then arrange skinned-side up on your chopping board. Spread with the stuffing mixture and then roll the fillets from head to tail to make a cushion. Transfer to a small ovenproof dish, arranging them with the tail end tucked underneath to secure. Chill in the refrigerator until needed.
Just before you are ready to cook, pre-heat the oven to 200°C (180°C fan/400°F/gas mark 6). Pour the white wine over the fish, sprinkle with a little salt, cover with foil then transfer to your pre-heated oven and bake for 10-12 minutes.
Once the fish is cooked, carefully strain the cooking juices into a small pan, re-covering the fish to keep it warm. Briskly boil the cooking juices to reduce by half then add the cream and crème fraîche. Simmer for 2-3 minutes until slightly thickened then stir through the cucumber and chopped dill.
At the same time, melt the butter in a large saucepan and add the spinach. Finely grate over some nutmeg with a pinch of salt. Toss the spinach to coat in the butter and allow to wilt.
To serve, divide the spinach between two plates and lay the plaice on top. Spoon on the sauce and finish with small sprigs of dill.
If desired, this dish can be accompanied by pasta or mash (try celeriac mash, it’s ideal!).
