Ingredients
2 whole Plaice
A handful of cooked prawns
50g unsalted butter
1/2 lemon, juice only
1/2 cup of double cream
1 tbsp of dry white wine
1 shallot, finely chopped
ground white pepper Method
1. Over a gentle heat melt the butter in an oven proof frying pan. Place the fish in the pan skin side down for 2-3 minutes. Using a fish slice, turn the fish over carefully and fry gently for another couple of minutes. Bake at 180 c for 10-15 minutes or until fish flakes easily with a fork. Check to see that they are cooked through. Reserve the fish in a warm place.
2.Heat the butter in a separate frying pan, add the shallots and fry for a few minutes. Add the cream to the pan it will initially become thinner but will gradually thicken over a low heat (keep stirring )3.Add the prawns, add the lemon juice, a pinch ground white pepper and the wine. It is ready when the sauce coats the back of a wooden spoon.
4.Pour the sauce over the fish. Garnish with chopped parsley and serve with new potatoes.
