nutty stuffed plaice parcels

How to make nutty stuffed plaice parcels recipe - Calories per serving 437

Serves 4

Preparation time 15 minutes, Cooking time 20 minutes

Ingredients:
2 tablespoons rapeseed oil
75 g (3 oz) chestnut mushrooms, chopped
75 g (3 oz) roasted chopped hazelnuts
½ tablespoon chopped parsley
4 plaice fillets, skinned
4 tablespoons white wine
25 g (1 oz) butter, cut into 4 pieces
400 g (13 oz) new potatoes, halved
4 Little Gem lettuces, quartered
1 tablespoon chopped mint
pepper

Method:
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.

For plaice & mushrooms with hazelnut broccoli, put 4 plaice fillets in an ovenproof dish and cover with 225 g (7½ oz) sliced mushrooms. Sprinkle with the juice of 1 lemon and season. Dot with 25 g (1 oz) butter and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 16–17 minutes, basting frequently.

Pour over 150 ml (¼ pint) single cream and brown under a preheated hot grill. Meanwhile, cook 350 g (11½ oz) 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

nutty stuffed plaice parcels