Plaice Normandy

• main-courses
• seafood

Serves

4

Ingredients

• 4 fillets of plaice, skinned
• 2oz butter (2 x 1oz)
• 1oz flour
• ¼ pint milk
• Salt and pepper
• ¼ pint single cream
• 2oz finely chopped mushrooms
• 1 small, finely chopped onion
• 1 tbsp lemon juice
• Lemon slices
• Parsley

Method

1. Season fillets with salt and pepper.
2. Cook onion and mushrooms in 1oz of the butter until soft.
3. Divide mixture between fish and fold over (fold underneath), and place in a buttered casserole.
4. Pour over some of the milk, cover with foil, and cook for about 15 minutes at Reg 4, 180°c, 350°E (microwave 5 minutes).
5. Add rest of butter to sediments in pan and melt, ad flour and cook.
6. Blend in milk and cream and cook to form sauce. Add milk from fish.
7. Season and add lemon juice. Place fish on serving dish and pour sauce over. Decorate with lemon and parsley.