Plaice with spinach & crab stuffing
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- 180g bag Asda Baby Spinach
- 50g butter
- 1 clove garlic, crushed
- 4 plaice fillets (or 2 x 250g packs of Icelandic plaice fillets)
- 43g can John West Dressed Crab
- 200mml white wine
- 150ml fish stock (or chicken stock) made with one-third stock cube
- 1 level tbsp cornflour
- 3 level tbsp crème fraîche
- 1 tbsp chopped curly parsley
- Tenderstem broccoli, to serve
Pre-heat the oven to 180C/160C Fan/Gas 4. Wash the spinach in cold water, then drain in a colander. Stir-fry for 3-4 minutes in a wok. Tip back into the colander and press with the back of a wooden spoon to press out as much liquid as possible. Once cool, squeeze with your hands to extract more liquid. Put in a bowl.
Heat 15g butter in a pan then add the crushed garlic and cook for a minute. Add to the spinach and season. Mix well.
To skin the plaice, put on a board, skin side down and hold in place at the tail end. Insert a sharp knife at a slight angle between the skin and the flesh and, moving away from yourself, cut the skin from the flesh with a slight sawing movement.
Spread the fillets, skin-side down, with the crab, share the spinach between them and fold into three. Put in a greased oven-proof dish, joint side down, and dot with the rest of the butter. Cover the dish with foil and bake for 15-20 minutes or until the fish flakes easily.
Put the wine in a pan and boil until reduced by half. Remove from the heat add the stock and any fish juices. Mix the cornflour with 2 tbsp cold water and stir into the pan. Bring to the boil stirring constantly, and simmer for a minute.
Add the crème fraîche and parsley and serve with the plaice and broccoli.
Please drink responsibly. For the facts, visit drinkaware.co.uk.