Monday, November 29, 2010
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
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.