Whole plaice with prawns

Cooking plaice whole always gives it more flavour than cooking fillets.  In this recipe the fish is fried, first with olive oil and then with butter as well.  A sauce is then made by adding prawns, a little extra butter and parsley.  It has a lovely citrus taste that cuts through the fats.

A large fish will be adequate for two people.  If the fish are small, two will be needed for two people.  The key to success is using a frying pan that is large enough, so that the fish can easily be turned over.  If the pan is too small the extremities of the fish will stick to the sides.

The dish may be served as a starter, as a fish main course or as a supper dish.

Preparation Time: 10 Mins

Cooking Time: 10 Mins

Total Time: 20 Mins

Ingredients

For 2 servings…

1                    Plaice  - large, trimmed          

                     Pepper      

                     Salt          

                     Flour        

2 tbs               Olive oil    

50 gms            Butter  - diced         

40 gms            Prawns  - shelled     

1                    Lemon  - peeled and divided into segments

1 tbs               Parsley  - chopped    

Method

Pat the plaice dry (if necessary) and season with salt and pepper and then dust with flour – and shake off the excess.

Heat the oil in a large frying pan and, when it is hot, add the plaice.  Jiggle the pans gently so the fish does not stick.  Fry it for three minutes and then turn it over.  Add half the butter and fry for a further two minutes - basting the fish with the pan juices.  Remove the fish to a warm serving dish.

Make a sauce with by adding the remaining butter, the prawns and lemon segments and the parsley to the pan and stirring these into the cooking juices.  Adjust the seasoning with salt and pepper, if necessary.

Serve the fish covered with the sauce.

Wine recommendations

A fairly robust white wine.

Conventional

     Côte Chalonnaise blanc

Interesting

     Entre-deux-Mers

     Muscadet Sèvre et Maine Sur lie

     Pinot Gris

     Quincy