Plaice Veronique (poached plaice with grapes)

You could have this as a main course but I think that it makes a great starter.

Plaice Veronique

Time 35 Minutes plus filleting the plaice Serves 2 (as a starter)

 

You will need

4 - Plaice Fillets

150 Gm - Green Grapes

1 tablespoon - Fresh Tarragon(finely chopped) or freeflow frozen

100 Ml - Whipping Cream

150 Ml - Dry White Wine

15 Gm - Butter

½ tablespoon - Plain Flour

Peal and half the grapes.

To do this place them in a bowl and pour over boiling water, this will make them easier to peel and also it will lightly poach them. Leave them to soak for about a minute then peel and halve them.

Now place them in the fridge until you need them.

Now prepare the plaice, if you have a whole plaice then go here filleting a plaice.

Poach the fish in the wine and tarragon for 3 – 4 minutes then retain the poaching liquid and place the fish in an oven proof dish, cover and keep warm in the oven.

Melt the butter in a pan and make a paste with the flour then pour in the poaching liquid, mix well until smooth then reduce on a medium to high heat by about half (around 10 minutes).

Add the cream, season with salt and ground white pepper then simmer for about 10 minutes.

Pour over the fish, add the grapes (retain a few for garnish) and grill until golden.