Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g plaice fillet (s)
- 4 spring onions, cut diagonally into rings
- 125 ml white wine, drier
- salt and pepper
- 2 Table spoons milk
- 1 tablespoon cornstarch
- 2 tablespoon dill, chopped
- 50 g double cream
- 125 g rapes, seedless reens
- 1 teaspoon lemon juice
- Dill, twigs for garnish
Print Recipe
Pin Recipe Instructions
- Cut the plaice fillet into strips approx. 4 cm wide and place in a pan with the spring onions and white wine. Sprinkle with salt and pepper. Bring to the boil and simmer for 4 minutes. Then carefully lift the fish onto a warmed serving platter. Cover and keep warm.
- Mix the cornstarch with milk and add to the pan with the dill and double crème. Cook for about 2 minutes, stirring, until the sauce thickens slightly. Add grapes and lemon juice and heat for 1 - 2 minutes. Pour over the plaice fillets and garnish with dill.
- This goes well with rice and zucchini strips steamed in butter.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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