Plaice, cucumber and girolles with rosemary cream sauce

Plaice, cucumber and girolles with rosemary cream sauce

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1 cucumber
200g girolles
8 plaice fillets, each about 130–150 g
40g butter
150g plain flour, seasoned with a large pinch of salt
salt
freshly ground black pepper

For the sauce

Quantity Ingredient
1 shallot
15g butter
150ml dry white wine
200ml Fish stock
1/2 small rosemary sprig, plus extra to taste
100ml double cream
a squeeze lemon juice, to taste

Method

  1. To make the sauce, halve, peel and finely dice the shallot. Melt the butter in a small saucepan, add the shallot and sweat over a low heat until soft and translucent. Increase the heat to medium to high and add the wine. Reduce by two-thirds, then lower the heat, add the stock and rosemary, and simmer for 5–10 minutes. Add the cream and simmer gently until just a very light coating consistency. Taste and season, then strain the sauce, discarding the shallot and rosemary. (The sauce can be made in advance and reheated to serve.)
  2. Halve and deseed the cucumber and, using a very small melon baller, about 5–7 mm in diameter, scoop out little balls of cucumber flesh. Clean the girolles and tear into small bite-sized pieces; set both aside.
  3. Skin and trim the plaice fillets, if necessary and heat the oven to 120°C.
  4. Heat through the sauce, adding a pinch of very finely chopped rosemary to revive the flavour if necessary; it should be subtle, not overpowering. Add a few drops of lemon juice to taste, if needed, then keep the sauce warm over a very low heat. If it looks very thick, add a small splash of water to return it to the correct consistency.
  5. Heat half the butter in a large frying pan over a medium to high heat. Add the girolles and sauté quickly for 2–3 minutes to soften a little and drive off the excess moisture. Add the cucumber and sauté for a further 1 minute; it should still have a little bite to it. Transfer to a plate lined with kitchen paper and keep warm in the low oven.
  6. Wipe out the frying pan and heat half the remaining butter in it. Coat the fish fillets in the seasoned flour, dusting off any excess, and pan-fry in 2 (or 3) batches, transferring the cooked fillets to the low oven to keep warm while you pan-fry the rest, and adding more butter to the pan as necessary.
  7. Place 2 plaice fillets on each plate. Spoon the warm sauce around the fish and scatter over the girolles and cucumber. Grind over some pepper and serve.
Tags:
Leiths School of food and wine
cookery course
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