Plaice Fillets with Grapes
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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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