Brighton Plaice

An adaptation of the French classic Normandy sole, this considerably cheaper and easier dish provides amazing support for your DNA, heart, antioxidant (cleansing & repairing) activity, immune system and eyesight

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Serves:

Preparation:

10 Mins

Cooking:

15 Mins

High FODMAP:

Yes

Allergens:

Sulphur dioxide, Molluscs, Milk, Lactose, Fish, Crustaceans, Gluten, Sulphur dioxide

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Ingredients

Method

Ingredients

880g/4 plaice fillets

90g/1 small punnet of brown shrimps

500g/1 pack frozen white clams

250g basmati rice

180g/1 large red onion

50g button mushrooms, finely sliced

50g salted butter

25ml olive oil

200ml creme fraiche

1 tsp garlic paste

1 tsp dried mixed herbs

1 chicken stock cube

Salt and pepper to taste

10g/1 tbsp chopped parsley

1 small carrot shaved into strips

125ml dry white wine

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Method

1) Put the rice, stock cube and mixed herbs into a pan with 1½ times as much water and rice and simmer gently for 8 minutes, remove from the heat and allow to steam with the lid on for a further 5 minutes.

2) While the rice is cooking fry the fish in the butter and oil fairly gently to avoid any sticking, when nearly done remove and set aside.

3) In the fish pan add the finely chopped onion, garlic paste and sliced mushrooms and saute for 5 minutes or so.

4) While the onions and mushrooms are cooking lightly steam the carrot strips for a few minutes and set aside.

5) Once the onions and mushrooms are cooked add the wine and reduce right down, add the creme fraiche and also reduce.

6) Once the sauce has reduced add in the defrosted clams, fish, shrimps and carrot strips to warm through.

7) Finish the sauce with a sprinkling of parsley and serve with the herby rice on the side.

Brighton Plaice

What are the health benefits of Brighton Plaice?

Ingredients

Method

Ingredients

Method

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