Plaice with Creamy White Wine Sauce

Introduction

Plaice with Creamy White Wine Sauce is an easy and delicious dish that is sure to please. This classic seafood dish is made with fresh plaice fillets and a creamy white wine sauce that is full of flavour. The combination of the delicate fish and the rich sauce makes this dish a perfect choice for a special occasion or a weeknight dinner. The dish is simple to prepare and can be served with a variety of sides. 

Ease of Preparation

Plaice with Creamy White Wine Sauce is a quick and easy dish to prepare. It requires minimal ingredients and can be cooked in less than 30 minutes. The plaice fillets are cooked in a pan with butter and olive oil until golden brown; then, the shallot and white wine are added to create a flavorful sauce. The cream is added at the end to create a rich and creamy sauce. 

Nutritional Information

Plaice with Creamy White Wine Sauce is a nutritious and delicious dish. Each serving of the dish contains approximately 260 calories, 14 grams of fat, 5 grams of carbohydrates, and 19 grams of protein. The dish is also a good source of vitamin B12, zinc, and selenium. 

Ingredients

-4 plaice fillets

-1 tablespoon olive oil

-2 tablespoons butter

-1 shallot, finely chopped

-1/2 cup dry white wine

-1/2 cup heavy cream

-1 tablespoon chopped fresh parsley

-Salt and pepper to taste

Preparation Method

Heat the olive oil and butter in a large skillet over medium heat.

Add the plaice fillets to the skillet and cook for about 4 minutes on each side, or until golden brown.

Remove the plaice from the skillet and set aside.

Add the shallot to the skillet and cook for about 2 minutes or until softened.

Add the white wine and bring to a simmer.

Reduce the heat to low and add the heavy cream. Simmer for about 5 minutes, stirring occasionally.

Return the plaice to the skillet and cook for an additional 2 minutes.

Remove the skillet from the heat and stir in the parsley.

Season with salt and pepper to taste.

Serve the plaice with creamy white wine sauce.

Cooking Tips

-If you are using frozen plaice fillets, make sure they are fully thawed before cooking.

-If the sauce becomes too thick, you can thin it out with a little bit of water or additional white wine.

-If you don’t have shallots, you can substitute with a small onion.

-For a richer sauce, you can add a tablespoon of butter at the end of cooking.

Flavour/Taste

Plaice with Creamy White Wine Sauce is a flavorful and comforting dish. The plaice fillets are cooked until golden brown, and the creamy white wine sauce is rich and flavorful. The shallot and white wine add a subtle sweetness to the sauce, while the parsley adds a hint of freshness. The dish is sure to be a hit with any seafood lover.

Best Dishes Paired With

Plaice with Creamy White Wine Sauce is best served with a side of steamed vegetables or a light salad. The sauce is also delicious and served over mashed potatoes or rice.

Origin of Dish and History

Plaice with Creamy White Wine Sauce is a classic French dish. The dish is believed to have originated in the 18th century and has been popular ever since. The dish is a favourite among seafood lovers and is often served in French restaurants.

Popular Alternatives

If you don’t have plaice fillets, you can substitute them with any other white fish, such as cod, haddock, or tilapia. You can also make the dish with salmon or shrimp. If you don’t have white wine, you can substitute it with dry white vermouth or dry sherry.