pan-fried plaice with cauliflour puree and butter sauce

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pan-fried plaice with cauliflour puree and butter sauce

Post by jules.barlow on 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



  • 75ml/3fl oz white wine

  • 50g/2oz sultanas

  • 25g/1oz butter

  • 2 small plaice fillets, skin and pin bones removed

  • 1 punnet mustard frills

For the cauliflower purée



  • 1 cauliflower, cut into florets

  • 50g/2oz butter

  • 110ml/4fl oz double cream

  • salt and freshly ground black pepper

For the butter sauce



  • 1 shallot, finely diced

  • 1 tbsp white wine vinegar

  • 1 tbsp cold water

  • 225g/8oz salted butter, cut into cubes


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.
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jules.barlow

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Re: pan-fried plaice with cauliflour puree and butter sauce

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

sounds tasty , just have to catch some now ! .lol.
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Re: pan-fried plaice with cauliflour puree and butter sauce

Post by Weaver on Tue Feb 07, 2012 7:21 pm

Posh nosh. Very nice.

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Re: pan-fried plaice with cauliflour puree and butter sauce

Post by skoda on Tue Feb 07, 2012 9:03 pm

Yum sounds good, will defiantly try this
One once I catch a few.
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Re: pan-fried plaice with cauliflour puree and butter sauce

Post by jules.barlow on Tue Feb 07, 2012 9:07 pm

was top tucker boys. polished off with an nice cold chardonnay.

made that 12 hours freezing me tits off well worth it !!
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Re: pan-fried plaice with cauliflour puree and butter sauce

Post by YorkieF on 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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Re: pan-fried plaice with cauliflour puree and butter sauce

Post by jules.barlow on 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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Re: pan-fried plaice with cauliflour puree and butter sauce

Post by YorkieF on 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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Re: pan-fried plaice with cauliflour puree and butter sauce

Post by booboo on 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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Re: pan-fried plaice with cauliflour puree and butter sauce

Post by mike-m on 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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