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Pan Fried Paupiette of Plaice with Fennel and Mushroom Sauce

Posted by Nigel Brown
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on Thursday, 02 February 2012

With the promise of spring in the air (anyone else seen those daffodils pushing their way up?) it's time to start finding ways for fish to feature in your dinner plans.

This delish dish won't take forever to make but does look like you've been slaving over the stove for hours. We won't tell anyone if you don't...

Serves 4


4 plaice fillets skinned

150g basmati rice

4 closed cap mushrooms

½ fresh fennel bulb

150ml double cream

400ml fish stock

25g unsalted butter

50mls Pernod


Rinse the rice under cold running water to remove excess starch. Place into a pan of boiling fish stock and simmer for 12 minutes.

In a separate pan add the butter then add the sliced mushrooms and the fennel. Cook with the lid on for 1 minute. Remove the lid. Add the Pernod and burn off the alcohol. Add 400ml fish stock and 150ml double cream.

Cut the plaice fillet in half lengthways, season and roll up from tail to head end. Secure with a wooden skewer.

Place the paupiette of plaice into the sauce and cook for a further 2/3 minutes with the lid on.

Season to taste and serve on a timbale of rice.

Serving suggestion: Serve with a medley of steamed fine green beans, baby corn and sliced red peppers

Nigel holds exclusive classes in his own cookery school kitchen. For more information log on to

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