Name: Paupiette of Plaice with a Dill Sauce
Yield: 8 portions
Ingredients: 4 whole plaice (about 2 kg); 100 g onion, finely chopped; 1 litres fish stock; 50 ml dry white wine; 1 egg white; 40 ml double cream; a pinch of ground nutmeg; 50 g Boursin; salt and black pepper, to taste; 160 g salmon; dill & parsley, as needed; hollandaise, as needed; 2 egg yolks; 100 g butter; 1 tsp lemon juice; 25 ml dry white wine; fresh dill, as needed; lemon slices and dill, as needed, peeled

Method

Fillet plaice, Make fish stock out of bones.
Make mousseline by puréeing fish in processor gradually beat in egg whites season.
Place over ice and gradually beat in cream 1 tbspoon at a time.
Spread each fillet with one/two tablespoons of filling make quenelles with remaining filling.
Roll up in greaseproof, poach on onions barely covered in fish stock and wine for 10 minutes or steam.
Strain cooking liquor and reduce to 1/3 add lemon juice and wine reduce by half.
Cool add egg yolks and equal volume of cold water, whisk over bain marie till thickening,.
Gradually whisk in clarified butter and herbs.
Present fish on plate with quenelles mask with sauce.

Tip: tap a step to tick it off as you cook.

Chef’s notes

You will also need: greaseproof paper.

Paupiette of Plaice with a Dill Sauce

Method

Chef’s notes

Shopping list for 8 portions

Meat & poultry

Fruit & veg

Dairy & eggs

Tins, jars & stock

Wine & drinks

Fresh herbs

Store cupboard (check you have)