Plaice with leeks, mint, and beaujolais
by:
Plaice is a common name used for a group of flatfish. There are four species in the group, the European, American, Alaskan and scale-eye plaice.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 4
1 (4-oz/100-g) leek (cleaned)
1/2 cup (100 g) butter
1 slice thick Canadian bacon (cut into thin strips)
1 teaspoon chopped mint
3/4 cup (175 ml) Beaujolais
1/4 cup port
1 1/4 cups (300 ml) Fish Stock
1/4 teaspoon sugar
4 (3-oz/75-g) skinned plaice fillets
1 sprigs of mint (for garnish)
Salt and freshly ground white pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 198
- Total Fat: 14 g
- Saturated Fat: 8.2 g
- Trans Fat: 0.4 g
- Cholesterol: 51.2 mg
- Sodium: 668.5 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 0.5 g
- Sugars: 2.5 g
- Protein: 8.3 g
preparation
1. Cut the leek in half lengthwise and once more into quarters if it is quite large. Cut across these strips into 1/2-inch (1-cm) pieces. Bring a small pan of salted water to a boil, add the leek, and simmer for a few minutes, until tender but still al dente. Drain well.
2. Melt 1 tablespoon (15 g) of the butter in a small pan, add the bacon and leeks, and cook gently until all the excess water has evaporated. Stir in the mint and season with some salt and pepper. Set aside and keep warm.
3. Preheat the broiler. Put the Beaujolais, port, fish stock, and sugar into a large pan and boil rapidly until reduced by three-fourths.
4. Melt another 1 tablespoon (15 g) of the butter and brush over both sides of each plaice fillet. Season with salt and pepper and lay them on the lightly oiled rack of the broiler pan. Broil, 2 to 4 inches (5 to 10 cm) from the heat, for 2 minutes.
5. Dice the remaining butter. Bring the reduced wine and stock back up to a boil, then whisk in the butter, a few small pieces at a time. Adjust the seasoning, if necessary.
6. To serve, spoon the leeks onto four warmed plates. Put the plaice fillets on top and pour the sauce around. Garnish with sprigs of mint.
Cooks' note:
ALTERNATIVE FISH:Thin flounder or sole fillets.
0
comments