Preparation: 15 minutes
Cooking: 5-10 minutes
- 25g/1oz butter
- 6 spring onions, sliced
- 100g/4oz chestnut mushrooms, sliced
- 150ml/¼pt Organic Cyder
- 50g/2oz fresh brown breadcrumbs
- 4 tbsp chopped fresh coriander
- Salt and ground black pepper
- 8 (150g/5oz) plaice fillets, skinned
- 4 tbsp crème fraiche
1. First make the stuffing: melt the butter, and fry the onions and mushrooms for 3 minutes or until soft. Remove from the heat. Add 3 tbsp of Cyder, the breadcrumbs and half the parsley, season with ground black pepper and mix well. Cool.
1. Lay the plaice fillets skinned side up on the work surface. Divide the mixture into eight, and then place a spoonful of stuffing at the thick end of each fillet. Roll up the plaice to enclose the filling.
2. Place seam-side down in a heavy frying pan, add the Cyder and slowly bring to the boil. Cover and simmer gently for 3-4 minutes or until the plaice is cooked though - it should be opaque in the middle. Transfer the plaice to a plate and keep warm.
3. Strain the cooking juices through a nylon sieve into a small pan. Simmer for 5 minutes, until syrupy, and then add the crème fraiche. Simmer for a further 1-2 minutes or until slightly thickened. Remove from the heat, stir in the remaining coriander and season to taste.
4. To serve place two pieces of fish on four serving plates and spoon a little sauce over each. Serve with new potatoes and freshly cooked vegetables.