Plaice with Grenobloise and Beurre Blanc
Tender plaice fillets roasted with butter, topped with a zesty Grenobloise Beurre Blanc sauce for the perfect finish.
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.
Cooking tools:
- Oven
- Baking dish
- Skillet
- Saucepan
- Whisk
- Chef's knife
- Cutting board
- Mixing bowl
- Spatula
- Plate
- Serving platter
Ingredients
- 2 x 200g plaice fillets on the bone
- 50g butter, cubed
- Salt
- 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
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