Plaice with Grenobloise and Beurre Blanc - James Martin Chef

Name: Plaice with Grenobloise and Beurre Blanc - James Martin Chef
Ingredients: 2 x 200g plaice fillets on the bone; 50g butter, cubed; Salt and pepper; 350g butter; 1 lemon; 2 slices bread, cubed; 1 hard-boiled egg, diced; 1 lemon, juice; 1 small bunch of parsley and mint, chopped; ½ shallot, peeled and finely diced; 2 tbsp capers; 1 clove garlic; Pre heat the oven to 200°C; Pop the fish onto a tray dot with butter and cook for 10 minutes.; To make the Grenobloise, deep fry the capers and croutons then chop all the ingredients together.; To make the Beurre Blanc, heat a pan until very hot, add the butter and cook until nut-brown and then finish with the lemon juice.; To serve place the fish onto a plate then spoon the Grenobloise on top and spoon the Beurre Blanc on top.

www.jamesmartinchef.co.uk

Tender plaice fillets roasted with butter, topped with a zesty Grenobloise Beurre Blanc sauce for the perfect finish.

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Ingredients

2 x 200g plaice fillets on the bone
50g butter, cubed
Salt and pepper
350g butter
1 lemon
2 slices bread, cubed
1 hard-boiled egg, diced
1 lemon, juice
1 small bunch of parsley and mint, chopped
½ shallot, peeled and finely diced
2 tbsp capers
1 clove garlic
Pre heat the oven to 200°C
Pop the fish onto a tray dot with butter and cook for 10 minutes.
To make the Grenobloise, deep fry the capers and croutons then chop all the ingredients together.
To make the Beurre Blanc, heat a pan until very hot, add the butter and cook until nut-brown and then finish with the lemon juice.
To serve place the fish onto a plate then spoon the Grenobloise on top and spoon the Beurre Blanc on top.