Steamed plaice in a creamy white wine sauce with broccoli, asparagus and mushrooms Archive
Plaice is well suited to steaming as it retains the delicate flavour and texture of the fish. Try it with James Martin's cream sauce for a little luxury. Equipment and preparation: For this recipe...
Ingredients
- 2 whole plaice, filleted, bones reserved
- salt and freshly ground black pepper
- 4 cocktail sticks, soaked in water
- 1 head of broccoli, florets removed
- 12 spears of asparagus, trimmed
- 100g/3½oz unsalted butter
- 2 shallots, finely chopped
- 1 garlic clove, finely chopped
- fish bones, reserved from filleting the plaice
- 200ml/7fl oz white wine
- 200ml/7fl oz fish stock
- 200ml/7fl oz double cream
- 300g/10oz mushrooms
- 2 tbsp chopped flatfleaf parsley
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