Poached Plaice With Creamy Mushroom Sauce
A simple poached plaice with creamy mushroom sauce recipe that you will find delicious.
Servings 4 people
Calories 292kcal
Ingredients
- 4 skinless fillets of plaice
- 175ml reduced-salt fish stock
- 175ml white wine
- sprig rosemary, leaves only
- 100g button mushrooms, sliced
- small bag of baby spinach
- 2 tbsp reduced-fat crème fraiche
- 500g steamed new potatoes in their skins
- 160g steamed green beans
- 160g steamed asparagus
Instructions
- Put the stock, wine and rosemary into a shallow saucepan, bring to the boil and simmer until it’s reduced to half the original quantity. Add the mushrooms and simmer for a further 2-3 minutes.
- Loosely roll up the fillets of fish and put on top of the mushrooms. Cover with a lid and gently poach the fish for around 5-8 minutes, or until it’s cooked through.
- Put the spinach in a colander then pour over a kettleful of boiling water. Drain well then divide between four warm plates. Remove the plaice from the stock and mushroom mixture and put on top of the spinach.
- Add the crème fraiche to the stock and mushrooms and gently heat through (don’t allow it to boil or it may curdle) and pour over the fish.
- Serve with the potatoes, asparagus and green beans.