Summary

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

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Instructions

1. 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.
2. 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.
3. This goes well with rice and zucchini strips steamed in butter.