| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Superchefs |
1 |
servings |
INGREDIENTS
| 3 |
lg |
Plaice fillets |
| 400 |
g |
Spinach; cooked |
| 10 |
|
Shallots; finely chopped |
| 1 |
pt |
Fresh mussels |
| 1 |
|
Courgette; diced |
| 3 |
|
Red tomatoes; cut into concasse |
| 1 |
tb |
Chives; snipped |
| 1 |
|
Glass dry white wine |
| 1/2 |
|
Glass olive oil |
| 1/2 |
|
Glass white wine vinegar |
| 1 |
pn |
Saffron |
INSTRUCTIONS
Clean and trim the fillets of plaice. Place cleaned mussels into a big
saucepan with the dry white wine and place on to the heat until all the
mussels are open. Discard any that do not open. Save the juice and strain
into a clean saucepan. Pick the mussels from the shells and put to one
side. Sweat the shallots in a little olive oil with the saffron and add
vinegar and white wine. Reduce by half. Add olive oil and season, put to
one side.
Roll the plaice fillets loosely and put them into a very hot nonstick pan
and cook until golden brown on both sides. Season. Warm spinach through
with a little of the dressing. Place a small amount of spinach into the
centre of the plates.
Warm the vinaigrette and add the chopped tomatoes, courgette and chives.
Spoon around the spinach and place the fish on top of the spinach.
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