Pan-Fried Plaice with a Creamy Mushroom Sauce

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5 from 1 vote

Pan-Fried Plaice with a Creamy Mushroom Sauce

Servings 4 people
Total Time 20 mins

Ingredients

  • 1 plaice fillet per person
  • 15 gr butter
  • 2 tbsp olive oil
  • 45 gr plain flour
  • salt and pepper

For the sauce:

  • 20 gr butter
  • 200 gr sliced white mushrooms
  • 170 ml carton double cream
  • zest of one lemon grated
  • juice of half a lemon
  • 120 ml dry white wine
  • 2 tbsp chopped fresh dill
  • sprigs of dill to garnish

Instructions

  • Place the flour onto a large plate and season with salt and pepper.
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  • Pat the fish dry then place in the flour to coat on both sides.
  • Heat one tablespoon of olive oil in a large frying pan with the butter then place the fish into the pan and cook over a medium heat until cooked through – this will take between 2-4 minutes each side depending on the size of the fillets.
    Pan Fried Plaice with a Creamy Mushroom Sauce and Roasted Tenderstem Broccoli
  • Meanwhile, in a separate frying pan, melt the butter and add the mushrooms. Cook for around five minutes then pour in the wine and bring to the boil over a medium heat. Simmer for a few minutes before pouring in the cream. Simmer until the sauce thickens.
    Pan Fried Plaice with a Creamy Mushroom Sauce and Roasted Tenderstem Broccoli
  • Stir in the lemon zest and juice and season. Stir in the dill.
  • Place the plaice fillets onto a plate, pour over some of the sauce. Add a few sprigs of fresh dill and a lemon wedge.
    Serve with tenderstem broccoli.
    Pan Fried Plaice with a Creamy Mushroom Sauce and Roasted Tenderstem Broccoli
Course: Main Course
Keyword: Fish, Main, Pescatarian, Quick & Easy

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @HomeCookingWithJulieNeville on Instagram and hashtag it #CookingLikeJulie.

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