Plaice with roast sprouts and curry cream
Fish fillets are basted in a lime butter and served with curry cream and roasted sprouts and sprout tops.
Ingredients
For the curry cream
- 10g/â…“oz unsalted butterÌý
- 1 shallot, peeled and diced
- 1 garlic clove, chopped
- 1 tbsp mild curry powderÌý
- splash cider vinegarÌý
- 100ml/3½fl oz dry ciderÌý
- 100ml/3½fl oz fish stockÌý
- 100ml/3½fl oz double cream
- 1½ tsp wholegrain mustardÌý
- 1 tbsp chopped fresh tarragon
- 3 gherkins, chopped
- salt and freshly ground black pepper
For the roast sprouts
- 2 tbsp olive oil
- 10 or so small Brussels sproutsÌý
- 1 handful Brussels sprout topsÌý
- salt and freshly ground black pepper
For the plaice
Method
To make the curry cream, heat the butter in a frying pan and fry the shallot and garlic until softened. Add the curry powder and cook out. Pour in the cider vinegar followed by the cider and cook until reduced. Pour in the stock and reduce again. Stir in the cream, mustard, tarragon and gherkins. Season with salt and pepper, transfer to a bowl and keep warm.Ìý
To make the sprouts, preheat the oven to 220C/200C Fan/Gas 7. Mix the oil and sprouts in a roasting tin. Roast the sprouts for 5–10 minutes until coloured and caramelised and then add the sprout tops to the tin. Season with salt and pepper and cook until the tops have wilted.Ìý
To make the plaice, heat the oil in a large frying pan and fry the plaice fillets until golden. Add the butter and lime juice and baste in the juices for 6–8 minutes.
Serve the plaice with the curry cream and roast sprouts and tops.