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Plaice with Mushroom Scales and Creamy Leek Sauce

Oven-baked plaice topped with mushroom scales served alongside braised potatoes in a rich, buttery leek and cream sauce.

FishSeafoodMain CourseGourmetPlaice

Estimated Nutrition

Per Serving Total
Calories 895.4 kcals 895.4 kcals
Carbohydrates 38.4 grams 38.4 grams
Fat 68.2 grams 68.2 grams
Protein 32.5 grams 32.5 grams
Cook Time
20 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
2
slice
Butter
thin slices
10
g
Butter
knob
20
g
Butter
for sauce
50
ml
Double Cream
Liquids
15
ml
White Wine
splash
NutsSeeds
1
tbsp
Chives
chopped
OilsFats
1
tbsp
Olive Oil
Seafood
140
g
Plaice Fillet
Vegetables
110
g
Mushrooms
thinly sliced; for the scales
3
piece
New Potatoes
cut into mushroom shapes and parboiled
2
piece
New Potatoes
chopped; for sauce
1
piece
Leek
chopped; for sauce
40
g
Mushrooms
for sauce

Steps

  • Preheat the oven to 220°C.
  • Rub the plaice with olive oil and arrange mushroom slices on top as scales.
  • Add butter slices over the mushrooms and season with salt and pepper.
  • Bake the fish on a baking sheet for 4 to 5 minutes until cooked.
  • Fry potatoes, leeks, mushrooms, and butter in a saucepan for 10 minutes until tender.
  • Add wine and simmer until evaporated, then stir in chives and cream for 2 minutes.
  • Serve the sauce on a plate topped with the fish and potatoes.