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Plaice with Watercress Sauce recipe
By vix Last updated: 16th June 2011
ingredients
serves 4
4 large or 8 small fillets of plaice
2 tablespoons vegetable oil
Salt and freshly ground black pepper
Watercress sprigs for garnish
2 tablespoons vegetable oil
Salt and freshly ground black pepper
Watercress sprigs for garnish
for the sauce
1 small onion
1/2 oz (15 g) butter
1 bunch watercress
5 tablespoons half or single cream
1 oz (25 g) soft low-fat cheese
Salt and freshly ground black pepper
1/2 oz (15 g) butter
1 bunch watercress
5 tablespoons half or single cream
1 oz (25 g) soft low-fat cheese
Salt and freshly ground black pepper
method
1. To make the sauce, peel and finely chop the onion. Melt the butter in a pan and gently fry the onion for 5 minutes. Add the watercress, reserving a few sprigs for garnish, and cook for a further 2 – 3 minutes, stirring continually, until the watercress is wilted but no colour is lost.
2. Tip the watercress and onion into a liquidiser and blend until smooth. While the liquidiser is running, add the cream and low-fat cheese until the mixture is well blended.
3. Line a grill pan with lightly oiled foil and lay the plaice fillets on the grill rack inside it. Brush the fillets lightly with oil and season to taste.
4. Cook the fillets under a hot grill for 5-8 minutes, until just cooked through and lightly golden.
5. Meanwhile, pour the sauce back into the pan, reheat gently for 2 minutes, and turn into a small serving bowl.
6. Transfer the cooked fish to the heated plates, garnish with watercress sprigs and serve with the watercress sauce.
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