Nutty Stuffed Plaice Parcels
Ingrediënten
- 2 tablespoons rapeseed oil
- 75 g chestnut mushrooms chopped
- 75 g roasted chopped hazelnuts
- ½ tablespoon chopped parsley
- 4 plaice fillets skinned
- 4 tablespoons white wine
- 25 g butter cut into 4 pieces
- 400 g new potatoes halved
- 4 Little Gem lettuces quartered
- 1 tablespoon chopped mint
- pepper
Instructies
- Heat 1 tablespoon of the oil in a frying pan, add the mushrooms and cook for 5 minutes until softened.
- Stir in the hazelnuts, then remove from the heat and stir in the parsley.
- Lay the plaice fillets on a clean surface and divide the mushroom mixture between them, then roll up to enclose the stuffing.
- Place each fillet on a piece of foil large enough to enclose it, sprinkle with the white wine, season with pepper, add 1 piece of the butter and seal well.
- Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes, or until cooked through.
- Meanwhile, cook the potatoes in a saucepan of boiling water for 12–15 minutes until tender.
- Heat the remaining oil in a frying pan, add the lettuce and fry for 2–3 minutes on each side.
- Drain the potatoes and season, then add the mint and lightly crush with a fork.
- Top with the plaice parcels and serve with the lettuce.
Notes / Tips / Wine Advice:
For plaice & mushrooms with hazelnut broccoli,
put 4 plaice fillets in an ovenproof dish and cover with 225 g sliced mushrooms. Sprinkle with the juice of 1 lemon and season. Dot with 25 g butter and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 16–17 minutes, basting frequently. Pour over 150 ml single cream and brown under a preheated hot grill. Meanwhile, cook 350 g Tenderstem broccoli in a steamer for 3–4 minutes until tender. Toss together with 2 tablespoons olive oil and 3 tablespoons chopped hazelnuts. Serve with the plaice.Calories per serving 409
Nutritional Information
Calories: 437 kcal
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