INGREDIENTS

INSTRUCTIONS

Preheat the oven to 220C/425F/Gas 7.  1 Melt 25g/1oz butter in a small
pan. Stir in 2 tbsp flour and cook  for a minute, stirring. Gradually
pour in the milk, stirring until  smooth after each addition.  2 Bring
the sauce to a simmer and cook gently for a couple of minutes  until
slightly thickened, stirring occasionally. Season. Chop up the  capers
and stir into the cooked sauce.  3 Heat a frying pan. Chop the onion,
add a little oil to the pan and  then tip in the onion. Cook for 2-3
minutes until softened but not  browned.  4 Crush the garlic clove into
the onion mixture and cook for another  30 seconds or so, stirring. Add
the butter beans, mix well to combine  and remove from the heat. Chop
up a small handful of the parsley and  stir into the beans.  5 Place
two 10cm/4" cooking rings on squares of lightly oiled foil  set on a
baking sheet. Spoon half of the beans and grate about 1 tbsp  Parmesan
on top of each one, then add 2 tbsp caper sauce.  6 Repeat these layers
finishing with a grating of Parmesan and bake  for 8-10 minutes until
bubbling and lightly golden.  7 Carefully skin the plaice fillets and
cut each one in half  lengthways, along the natural join. Grate the
rind from the lemon and  chop up about two tablespoons of the parsley.
Set aside.  8 Cut the crusts off the bread, cut into pieces, place in a
processor  and whizz to fine breadcrumbs. Tip out on to a plate, season
generously and add the herbs and lemon rind, mixing well.  9 Heat a
saute pan. Place the remaining tbsp of flour on a plate and  season
generously. Beat the egg and place in a shallow dish.  10 Toss the
plaice pieces in the flour and dip in the egg. Finally  coat in the
flavoured breadcrumbs, shaking off any excess.  11 Heat a heavy-based
frying pan until searing hot. Add 25g/1oz  butter to the heated saute
pan with 2 tbsp oil and cook each side for  2-3 minutes until crisp and
lightly golden. Drain on kitchen paper to  soak up excess oil.  12 Add
the mustard to the remaining caper sauce with a squeeze of  lemon juice
and return to the heat. Cook for a minute or so until  heated through.
13 Quarter each Parma ham slice and add to the heated frying pan.  Cook
for 30 seconds or so until crisp and lightly golden. Drain on  kitchen
paper.  14 Remove the butter bean gratin from the oven, transfer the
cooking  rings to the centre of a plate and remove the ring. Top with
the  plaice, garnish with the Parma ham crisps, drizzle around the
remaining sauce and serve at once.  Converted by MC_Buster.  Recipe by:
Anything You Can Cook  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 452
Calories From Fat: 328
Total Fat: 37.2g
Cholesterol: 146.8mg
Sodium: 710.2mg
Potassium: 207.7mg
Carbohydrates: 25.9g
Fiber: 2.1g
Sugar: 3.5g
Protein: 6.4g