| PLAICE ROLLS WITH CYDER
Aspall Organic Suffolk Cyder
Preparation: 15 minutes
Cooking: 5-10minutes
Serves: 4
Ingredients:
25g/1oz butter
6 spring onions, sliced
100g/4oz chestnut mushrooms, sliced
150ml/¼pt Organic Cyder
50g/2oz fresh brown breadcrumbs
4 tbsp chopped fresh coriander
Salt and ground black pepper
8 (150g/5oz) plaice fillets, skinned
4 tbsp crème fraiche
Cooking Instructions - First make the stuffing: melt the butter, and fry the onions and mushrooms for 3 minutes or until soft. Remove from the heat. Add 3 tbsp of Cyder, the breadcrumbs and half the parsley, season with ground black pepper and mix well. Cool.
- Lay the plaice fillets skinned side up on the work surface. Divide the mixture into eight, and then place a spoonful of stuffing at the thick end of each fillet. Roll up the plaice to enclose the filling.
- Place seam-side down in a heavy frying pan, add the Cyder and slowly bring to the boil. Cover and simmer gently for 3-4 minutes or until the plaice is cooked though - it should be opaque in the middle. Transfer the plaice to a plate and keep warm.
- Strain the cooking juices through a nylon sieve into a small pan. Simmer for 5 minutes, until syrupy, and then add the crème fraiche. Simmer for a further 1-2 minutes or until slightly thickened. Remove from the heat, stir in the remaining coriander and season to taste.
- To serve place two pieces of fish on four serving plates and spoon a little sauce over each. Serve with new potatoes and freshly cooked vegetables.
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