Plaice with spinach & crab stuffing

Plaice with spinach & crab stuffing

The spinach and crab complement the fresh, delicate flavour of the fish.

By , 21 September 2015
Plaice with spinach & crab stuffing
  • Ready in: 45 mins
  • Serves: 4
  • Price: £2.28 per serving
Nutritional Info
Each 308g serving contains
  • Fat med
    20.1g
    29%
  • Saturates high
    10.8g
    54%
  • Sugars low
    1.4g
    2%
  • Salt low
    0.8g
    14%
  • Energy 1503KJ 359KCAL
    18%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 488kJ/117kcal.
Ingredients
  • 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
Method
  • 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.

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