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50g unsalted butter
2 plaice fillets, about 150g each, seasoned
1 carrot, cut into thin strips
4 runner beans, cut on the diagonal into thin strips
50ml white wine
½ lemon, juice
1. Place a frying pan on the barbecue and add a knob of the butter. When it starts to foam, add the seasoned plaice fillets and cook for 2-3 minutes on each side.
2. Remove the fish from the pan and add the rest of the butter. When foaming, add the carrot and beans and cook for 2 minutes, then add the wine andl emon juice, and simmer for 3-4 minutes until reduced. Return the fish to the pan and coat in the sauce. Serve immediately.
A classic sancerre is a perfect match. Waitrose Sancerre La Franchotte, Joseph Mellot 2009/10 Loire, France.
Typical values per serving:
Champteloup Sauvignon Blanc
This recipe was first published in August 2011.