Pan Fried Plaice with Champagne Cream Sauce - James Martin Chef

Ingredients

• 4 plaice fillets
• 15g butter
• 15ml olive oil
• Salt and pepper
• 200ml fish stock
• 50ml double cream
• 25ml Champagne
• 200g spinach
• 200g asparagus spears
• Knob of butter
• Splash of water
• Heat a large non-stick frying pan to hot. Season the fillets of sole on the underside. Drizzle the oil into the pan and add the butter.
• When foaming, add the fish and cook on 1 side for a minute. Add another knob of butter, flip the fish over and cook for a further 30 seconds. Drain on kitchen paper.
• To make the sauce, heat a saucepan until hot, add the stock, reduce by half, then add the cream, reduce by half and then finish with the butter and wine.
• Cook the spinach in a splash of water and butter for 1 minutes drain.
• To serve, pop the plaice onto a large platter, finish the sauce with a knob of butter and champagne. Spoon over the plaice.