Pan Fried Plaice with Champagne Cream Sauce

Pan Fried Plaice with Champagne Cream Sauce

www.jamesmartinchef.co.uk

Beautiful Pan Fried Plaice with Champagne Cream Sauce served with spinach and asparagus. It's a classic dish that is indulgent and delicious.

View full recipe on www.jamesmartinchef.co.uk

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 www.jamesmartinchef.co.uk.

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Cooking tools:

  • Nonstick skillet
  • Stove
  • Paper towel
  • Saucepan
  • Spatula
  • Serving platter
  • Spoon

Ingredients

  • 4 plaice fillets
  • 15g butter
  • 15ml olive oil
  • Salt
  • pepper
  • 200ml fish stock
  • 50ml double cream
  • 25ml Champagne
  • 200g spinach
  • 200g asparagus spears
  • Knob of butter
  • Splash of water

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