Name: Mushroom And Chestnut-Stuffed Plaice
Ingredients: 50 g Butter; (2oz); 125 g Button mushrooms; finely chopped; ; (4oz); 125 g Unsweetened chestnut puree; (4oz); 2 tb Freshly chopped parsley; 1 sm Lemon; Salt and freshly ground black pepper; 4 lg Or 8 small plaice fillets; skinned

Mary was more blessed in accepting the faith of Christ than in conceiving the flesh of Christ. To someone who said, 'Blessed is the womb that bore you,' [Jesus] replied, 'Rather, blessed are they who hear the word of God and keep it.' Finally, for His brothers, His relatives according to the flesh who did not believe in Him, of what advantage was that relationship? Even her maternal relationship would have done Mary no good unless she had borne Christ more happily in her heart than in her flesh.

Augustine

CATEGORY	CUISINE	TAG	YIELD
Grains		Sainsbury6	4	servings

INGREDIENTS

50	g	Butter; (2oz)
125	g	Button mushrooms; finely chopped
		; (4oz)
125	g	Unsweetened chestnut puree; (4oz)
2	tb	Freshly chopped parsley
1	sm	Lemon
		Salt and freshly ground black pepper
4	lg	Or 8 small plaice fillets; skinned

INSTRUCTIONS

Preheat the oven to 180 C, 350 F, Gas Mark 4.
Melt half the butter in a pan and fry the mushrooms for 3-4 minutes,
stirring occasionally, until golden.
Place in a bowl with the chestnut puree, most of the parsley, juice of half
the lemon and seasoning to taste. Mix well.
Divide the chestnut mixture between the plaice fillets and roll up. Arrange
in a lightly buttered ovenproof dish and brush over the remaining butter.
Bake in the preheated oven for 25-30 minutes.
Slice the remaining lemon and use to garnish the plaice with the remaining
chopped parsley.
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