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2560
2560
Amble Development
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Amble Development2016-03-09 12:00:362016-03-09 12:00:36Salmon & Whiting Fish BallsSERVES 2
INGREDIENTS
For the whole plaice and cider onions
- 50ml/2floz olive oil
- 2 white onions, finely sliced
- 2 bay leaves
- 200ml/7floz cider
- 1 plaice (at least 1kg/2lb) gutted
- salt and pepper
For the tarragon and anchovy butter
- 200g/7oz unsalted butter, softened
- 2 shallots, finely chopped
- 4 salted anchovy fillets, chopped
- 1 bunch tarragon, leaves picked and chopped, few leaves reserved for garnish
- salt and pepper
- 1 lemon, cut into wedges
INSTRUCTIONS:
- Preheat oven to 200C.
- In a roasting tin add the oil, onions, bay leaves and cider. Place in the oven for 15-20mins.
- Meanwhile make the tarragon and anchovy butter. Place the butter, shallots, salted anchovies and chopped tarragon into a bowl and mix well. Season with salt and pepper and chill until you are ready to cook the fish.
- Season the plaice all over and remove the onions from the oven. Place the fish on top of the onions and then return to the oven and cook for 15 mins. To check the plaice is cooked, make an incision into the thickest part of the fish and see if the flesh is pulling away from the bone.
- Place knobs of the flavoured butter across the fish and then pop the whole lot back into the oven for 2 mins.
- Serve it in the tray so that you can help yourselves. Serve simply with some of the cider onions, a wedge of lemon and the reserved tarragon leaves.
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Amble Development
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Amble Development2016-03-09 12:00:362016-03-09 12:00:36Salmon & Whiting Fish Balls
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Amble Development
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Amble Development2016-03-09 11:33:332016-03-09 11:33:33Thai Fish Cakes
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Amble Development
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Amble Development2016-01-14 11:49:152016-02-01 10:32:38Baked Cod and Chorizo
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Amble Development
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Amble Development2016-01-05 15:53:042016-01-05 15:54:28Baked Whiting with French Mustard Sauce
