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