Chesil Beach Fishing
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pan-fried plaice with cauliflour puree and butter sauce

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wish2fish
jules.barlow
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pan-fried plaice with cauliflour puree and butter sauce Empty pan-fried plaice with cauliflour puree and butter sauce

Post by jules.barlow Tue Feb 07, 2012 3:21 pm


having caught a couple of plaice last week Wink decided to have them for me tea last night. deeeelicious.

cheers. jules

Pan-fried plaice with cauliflower purée and butter sauce

Ingredients





For the plaice


For the cauliflower purée


For the butter sauce



Preparation method




  1. For the plaice, warm the white wine in a saucepan, then add the sultanas and set aside to soak for a couple of minutes.


  2. Drain the raisins, reserving the wine and set aside.


  3. For the cauliflower purée, cook the cauliflower florets in a pan of salted boiling water for 4-5 minutes, or until just tender.


  4. Drain the cauliflower and blend in a blender with the butter and cream until smooth. Season with salt and freshly ground black pepper and keep warm.


  5. For the butter sauce, heat the shallot, vinegar and reserved white wine in a saucepan until boiling. Continue to cook until the volume of the liquid is about two tablespoons. Add the water and continue to cook until the volume of the liquid is one tablespoon.


  6. Reduce the heat and whisk in the butter, a cube at a time, until well combined. Pass the sauce through a sieve into a clean saucepan and season with salt and freshly ground black pepper.


  7. Season the plaice with a little salt.


  8. Melt the butter for cooking the plaice in a frying pan until foaming, add the plaice fillets, presentation-side down and cook for 1-1½ minutes, or until just cooked. Turn over and cook for another 45 seconds.


  9. Remove the plaice fillets from the pan and set aside to rest for a couple of minutes.


  10. To serve, spoon the cauliflower purée into the centre of serving plates. Top each plate with two of the plaice fillets and spoon the soaked raisins around the edge.

  11. Spoon the butter sauce over them and finish with a scattering of the mustard frills.
jules.barlow
jules.barlow

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Post by wish2fish Tue Feb 07, 2012 6:52 pm

sounds tasty , just have to catch some now ! .lol.
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Post by Weaver Tue Feb 07, 2012 7:21 pm

Posh nosh. Very nice.
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Post by skoda Tue Feb 07, 2012 9:03 pm

Yum sounds good, will defiantly try this
One once I catch a few.
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Post by jules.barlow Tue Feb 07, 2012 9:07 pm

was top tucker boys. polished off with an nice cold chardonnay. pan-fried plaice with cauliflour puree and butter sauce 716906

made that 12 hours freezing me tits off well worth it !!
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Post by YorkieF Wed Feb 08, 2012 7:44 am

What're Mustard frills? Are they scabby dried mustard bits you get around the screw thread of the jar? lol!
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Post by jules.barlow Wed Feb 08, 2012 8:51 pm

YorkieF wrote:What're Mustard frills? Are they scabby dried mustard bits you get around the screw thread of the jar? lol!

lol!

these are mustard frills mate. just a posh word for a plant that has a mustardy kick to it.....

http://www.marshalls-seeds.co.uk/micro-leaf-mustard-red-frills-seeds-pid3652.html
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Post by YorkieF Thu Feb 09, 2012 7:37 am

Aaaah now I know, it's the mustard and cress stuff we used to plant on wet blotting paper at school.

Thanks Jules for the recipe, I'll surprise the missus with it.
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Post by booboo Sun Feb 12, 2012 11:02 am

top nosh me and the wife love fish, will have to pop down to chesil and have a go at the place, thanks for the recipe,
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Post by Guest Thu Feb 16, 2012 1:29 pm

This sounds very good. It's a shame, but I will probably have to buy the fish. Oh well you can't have everything.

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