Curried Plaice with Rice from The Robert Carrier Cookbook by Robert Carrier
Slice each fillet into 3 pieces. Sauté finely chopped onion in 2 tablespoons butter until transparent. Stir in 1 level tablespoon curry powder, and season to taste with salt and freshly ground...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- ½ pint dry white wine
- salt and freshly ground black pepper
- ½ pint well-flavoured béchamel sauce
- ½ Spanish onion, finely chopped
- butter
- 1½ level tablespoons curry powder
- boiled rice
- juice of ¼ lemon
- 8-12 fillets of plaice
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