Plaice Parcels With Butter Bean Puree

INGREDIENTS

INSTRUCTIONS

Heat a saute pan. Carefully skin the plaice fillets. Mix together
25g/1oz butter and 1 tsp chopped marjoram in a small bowl and grate  in
the lemon rind.  2 Season to taste and spread over the plaice fillets,
best side up  (only make three). Lay the Parma ham on the work surface
and place a  plaice fillet on top of each one, buttered side down and
roll up.  Secure with a cocktail stick.  3 Add a knob of butter and 1
tbsp oil to the pan. Add the plaice  parcels and cook over a high heat
for a few minutes on each side  until lightly golden.  4 When cooked,
remove the plaice parcels from the pan and drain on  kitchen paper.  5
Pour the wine into the pan and reduce by half. Reduce the heat,  return
the plaice parcels to the pan and cook for 6-8 minutes until  the
plaice is completely tender and cooked through and you have a  well
flavoured and reduced down sauce.  6 Roughly chop the garlic and place
in the food processor with the  capers. Add a good handful each of
coriander and flat-leaf parsley  and squeeze in most of the lemon juice
(reserve a squeeze for the  butter bean puree).  7 Season with black
pepper, blitz to a rough puree and pour in enough  olive oil through
the feeder tube to make a dressing. You'll need 3  tbsp in total.  8
Heat 2 tbsp oil in a frying pan. Finely chop the onion. Add the  onion
to the pan and saute for 2-3 minutes until softened but not  browned.
9 Grate the Parmesan and finely chop a small handful of coriander.  Add
the butter beans to the pan and cook gently for 2-3 minutes until
heated through, stirring occasionally.  10 Add the Parmesan to the pan
with a knob of butter, stirring until  melted and remove from the heat.
11 Add the reserved squeeze of lemon juice, season generously and,
using a hand blender, whizz until smooth and creamy. Stir in the
coriander. Remove the plaice parcels from the heat and set aside to
rest.  12 Spoon some puree onto a serving plate. Slice three plaice
roulades  on the diagonal and spread out in an overlapping layer on
top,  spooning over any of the pan juices. Drizzle the salsa verde
around  the edge of the plate 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: 300
Calories From Fat: 264
Total Fat: 29.9g
Cholesterol: 43mg
Sodium: 278.6mg
Potassium: 143.7mg
Carbohydrates: 9.2g
Fiber: 1.4g
Sugar: 3.4g
Protein: 1.3g