INGREDIENTS

INSTRUCTIONS

1 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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