I am lucky to have a fantastic fish shop locally, Connollys supply the freshest fish imaginable. They also make up ready made prawn stir frys and fish pie/chowder mixes, which look really good. When I was in last week the plaice looked great, and I couldn't resist the fresh prawns sitting in the next tray.
I know that raw fish probably isn't most peoples idea of beauty, but I just thought they looked fantastic. I have to admit that I don't always make good use of the prawn shells (although I often make a stock from them and then lose it in the freezer!!). This time when I shelled the prawns I popped them with some water and lemon juice into a pan and simmered them for about 15 minutes, then I strained the liquor and reduced it to about 3 tablespoons full, added a small knob of butter and then drizzled this over the cooked plaice, so easy and yet it tasted as though hours of work had gone into it.
I am (very unsuccessfully) trying to eat healthily on the run up to Christmas, and this fish dish ticks all the boxes - low fat, low calorie and just so good for you.
Plaice and Prawns
1 fillet of plaice per person
3 fresh prawns per person
Dash white wine
Lemon juice.
1 tsp olive oil per person
small knob butter per person
Shell and de-vein your prawns (or should that be vein your prawns?)
Put the shells on to simmer in water with a good splash of lemon juice (I use a half a lemon, but we are lemon fiends)
Place the plaice (!) on some tinfoil (large enough piece to make a nice loose parcel)
Drizzle with about 1 tbsp wine and 1 tsp olive oil.
Bake in the oven for about 15 minutes (depending on the thickness of your fish)
Meanwhile allow the shells to simmer for 10/15 minutes, then strain and reduce the liquor until deeply flavoured.
Saute the prawns in a little butter.
Deglaze the pan with the reduced liquor.
Serve the cooked plaice with the prawns and sauce.
Enjoy.
17 comments:
I'm trying to eat healthily but its not really happening. I love fresh fish - the prawns look fab.
Amazing! Love what you did with the sauce. Most certainly will try this!
I'm curious to know more about the sauce. It looks delicious with the fish and prawns :D
Thanks Beth.
I'd love to hear how you get on with it Sommer.
Zoe, it's just the prawn shells boiled in a small amount of water and lemon juice, then removed and the stock is reduced and used to deglaze the pan that the prawns were cooked in. Easy and intensly prawny.
oh yes... as my grandma always said... if it swims... it slims! Good luck with your... lets lose the weight together!
What a great idea for the shrimp shells. The sauce sounds perfect! Really delicious dish!
The shrimp look so yummy. Simple sauce from just deglazing.
No, I think raw fish is lovely and it looks like you got some great pieces there. I really wish we had a fresh fish market here but those are hard to find these days with the supermarkets. The prawns look amazing.
Wow, that looks fab. I've never bought raw prawns before. I am eating better too, trying to head off the inevitable weight gain in advance! x
What a great combination of seafood flavours. Wonderful dish daaaaaahling.
*kisses* HH
Good for you for eating healthy. Unfortunately, Thanksgiving usually signifies the beginning of massive holiday eating so I'm more inclined to be eating your toffee than anything healthy (LOL).
For some reason, I've never thought to use the shells for broth. I usually just discard them but next time I'll try making stock. Thanks for the tip. I always learn something when I read your blog (i.e., spaghetti strand as cake tester - love it and use it now all the time!)
Oh how my mouth is watering! I have a huge soft spot for prawns and that sauce sounds amazing!
Looks delicious, shrimp is on my menu for tomorrow evening! I've never heard of plaice, but it looks great! Have a nice day!
Mary
The fish shop sounds great, and the dish looks lovely....
This looks great. Made me reminisce about a fish market in Hove where I used to live. Had many a plaice from there! Miss it loads.
Will have to give your recipe a try - really like the idea of the sauce. I once followed a Hugh F-W recipe for baked plaice with little tomatoes, bay leaves, olive oil and garlic. Was delicious - perfect balance of the sweet fish and slightly acidic tomatoes. But, alas, no shellfish like your recipe - I think anything can be improved by the addition of prawns!
Dom - great idea!
Karen and FBMKW, thank you very much.
Bridgett - we are so lucky to have a great fish shop nearby.
LC - I have a feeling it might be a loseing battle for me!
HH - thank you so much.
M&M, Thank you so much, I really appreciate that.
Thanks Chele, I think it turned out really well (this time!!)
OB&CS - Plaice is a lovely meaty but light fish with a delicate flovour - in my top 5!
Thanks Indie Tea :-}
Totally agree on the last point SC!!
That H F-W recipe sounds excellent, and with this snow Bay is the only herb left in my herb patch!!
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