Plaice with warm tartare butter sauce
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 2 large or 4 smaller fillets plaice
- 3 tbsp plain flourwell seasoned
- for frying butter and olive oil
- 200g spinach
TARTARE BUTTER SAUCE
- 40g butter
- 2 shallotsfinely chopped
- 50ml white wine
- 50ml chicken stock
- finely diced to make 1 tbsp cornichons
- 1 tbsp baby capers
- a handful flat-leaf parsleychopped
Nutrition:
- kcal514low
- fat25.7g
- saturates13.9g
- carbs25.9g
- sugars2.6g
- fibre3.3g
- protein39.3g
- salt1.7g
Method
step 1
To make the tartare sauce, heat half the butter in a small pan and cook the shallots until softened.
step 2
Add the wine and stock, and boil until reduced by half. Stir in the cornichons, capers and the rest of the butter, and take off the heat.
step 3
Dust the plaice in the seasoned flour and shake off any excess.
step 4
Heat a knob of butter and a splash of oil in a non-stick frying pan and fry the plaice on a medium heat for 3 minutes or until really golden, then flip and cook for 1 minute.
step 5
Wilt the spinach with another knob of butter and some seasoning in a small pan.
step 6
Reheat the sauce then stir in the parsley. Divide the spinach between plates, top with the plaice and spoon over the sauce.
