2. Coat the plaice in flour seasoned with salt and pepper. Melt another knob of butter in the pan and add the fish.
3. Fry quickly until golden on both sides. Add the wine and simmer gently for 10 minutes or until the fish is tender, turning once during the cooking time. Test with a fork: the flesh should flake easily.
4. Return the mushrooms to the pan. Stir in the cream and heat gently. Do not allow to boil or the cream will separate.
5. Transfer the fish to a hot serving platter and pour the sauce over. Sprinkle with chopped parsley and serve immediately.
W S Laurie & Co. 2002 Ltd continues to be one of the market leadersSmart Marine – Boating, Fishing tackle and Sailing store – NZ
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