Plaice with Grenobloise and Beurre Blanc - James Martin Chef
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.
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
More Like This
Plaice with Beurre Noisette - James Martin Chef
jamesmartinchef.co.uk
Plaice Goujons with Tartare - James Martin Chef
jamesmartinchef.co.uk
Grilled Plaice with Steamed Courgette Flowers - James Martin Chef
jamesmartinchef.co.uk
Deep Fried Plaice with Minted Peas and Lemon - James Martin Chef
jamesmartinchef.co.uk
Plaice with Butter Curry Sauce - James Martin Chef
jamesmartinchef.co.uk
Pan Fried Plaice with Champagne Cream Sauce - James Martin Chef
jamesmartinchef.co.uk
Plaice Meuniere with Creamed Spinach Mash - James Martin Chef
jamesmartinchef.co.uk
Pan Fried Fillets of Plaice with Sea Vegetables - James Martin Chef
jamesmartinchef.co.uk