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BAKED WHOLE PLAICE AND CIDER ONIONS WITH TARRAGON AND ANCHOVY BUTTER (serves 2).

INGREDIENTS 1 plaice, at least 1kg, gutted 50ml olive oil 2 white onions, peeled and finely sliced 2 bay leaves 200ml dry cider Sea salt (Outlaw recommends Cornish sea salt) and freshly ground black pepper For the tarragon and anchovy butter: 200g unsalted butter, softened Bunch of tarragon, leaves only 2 shallots, peeled and finely chopped 4 salted anchovy fillets, chopped Lemon wedges to serve Salt and pepper INGREDIENTS 1 plaice, at least 1kg, gutted 50ml olive oil 2 white onions, peeled and finely sliced 2 bay leaves 200ml dry cider Sea salt (Outlaw recommends Cornish sea salt) and freshly ground black pepper For the tarragon and anchovy butter: 200g unsalted butter, softened Bunch of tarragon, leaves only 2 shallots, peeled and finely chopped 4 salted anchovy fillets, chopped Lemon wedges to serve Salt and pepper METHOD HEAT your oven to 220degC/Gas Mark 7. For the tarragon and anchovy butter, put the softened butter into a bowl. Chop the tarragon and add to the butter with the chopped shallots and anchovies.

METHOD HEAT your oven to 220degC/Gas Mark 7. For the tarragon and anchovy butter, put the softened butter into a bowl. Chop the tarragon and add to the butter with the chopped shallots and anchovies.

Mix well until evenly combined and season with Mix well until evenly combined and season with pepper, and a little salt if needed, to taste.

pepper, and a little salt if needed, to taste.

Shape the butter into a roll on a sheet of cling film, wrap in the film and twist and tie the ends to seal. Refrigerate to firm up.

Shape the butter into a roll on a sheet of cling film, wrap in the film and twist and tie the ends to seal. Refrigerate to firm up.

Put the olive oil, onions and bay leaves in a roasting tray, pour on the cider and cook in the oven for 20 minutes.

Put the olive oil, onions and bay leaves in a roasting tray, pour on the cider and cook in the oven for 20 minutes.

Season the plaice all over with salt and pepper.

Season the plaice all over with salt and pepper.

Take the roasting tray from the oven and lay the fish on top of the onions. Put the tray back in the oven and cook for 12-15 minutes, or until the plaice is just cooked.

Take the roasting tray from the oven and lay the fish on top of the onions. Put the tray back in the oven and cook for 12-15 minutes, or until the plaice is just cooked.

Meanwhile, unwrap and slice the butter. To check the fish is cooked, make an incision into the thickest part and see if the flesh is pulling away from the bone.

cooked, make an incision into the thickest part and see if the flesh is pulling away from the bone.

Lay the sliced butter on top of the fish and pop the tray back into the oven for two minutes.

Lay the sliced butter on top of the fish and pop the tray back into the oven for two minutes.

Serve the plaice simply with the cider onions and lemon wedges.

Serve the plaice simply with the cider onions and lemon wedges.
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Title Annotation:Features
Publication:The Journal (Newcastle, England)
Date:May 31, 2014
Words:545
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