Plaice with Mushroom Scales and Creamy Leek Sauce

Oven-baked plaice topped with mushroom scales served alongside braised potatoes in a rich, buttery leek and cream sauce.

Fish Seafood Main Course Gourmet Plaice

Estimated Nutrition

Calories

895.4

kcal / serving

895.4 kcal total

Carbs

38.4g

per serving

38.4 g total

Fat

68.2g

per serving

68.2 g total

Protein

32.5g

per serving

32.5 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

slice

thin slices

knob

for sauce

Liquids

splash

NutsSeeds

tbsp

Chive

chopped

OilsFats

tbsp

Olive Oil

Seafood

140

Plaice Fillet

Vegetables

110

Mushroom

thinly sliced; for the scales

piece

New Potatoes

cut into mushroom shapes and parboiled

piece

New Potatoes

chopped; for sauce

piece

Leek

chopped; for sauce

Method

Fry potatoes, leeks, mushrooms, and butter in a saucepan for 10 minutes until tender.

Preheat the oven to 220°C.

Add wine and simmer until evaporated, then stir in chives and cream for 2 minutes.

Serve the sauce on a plate topped with the fish and potatoes.

Bake the fish on a baking sheet for 4 to 5 minutes until cooked.

Add butter slices over the mushrooms and season with salt and pepper.

Rub the plaice with olive oil and arrange mushroom slices on top as scales.