วันศุกร์ที่ 30 มีนาคม พ.ศ. 2555

Mediterranean plaice rolls

serves 4
ingredients
75g/3oz butter, plus extra
for greasing
4 plaice fillets, about 225g/8oz
each, skinned
1 small onion, chopped
1 celery stick, finely chopped
100g/4oz fresh white breadcrumbs
3 tablespoons chopped fresh
flat-leaf parsley
2 tablespoons pine nuts, toasted
4 pieces sun-dried tomatoes in oil,
drained and chopped
50g/2oz canned anchovy fillets,
drained and chopped
freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4. Grease an ovenproof
dish with a little butter.
• Cut the plaice fillets in half lengthways to make 8 smaller fillets. Melt the
butter in a pan, and add the onion and celery. Cover and sweat for
15 minutes, until soft. Do not allow to brown.
• Combine the breadcrumbs, parsley, pine nuts, sun-dried tomatoes and
anchovies. Stir in the softened vegetables with the buttery juices and
season with pepper.
• Divide the stuffing into eight portions. Taking one portion at a time, form
the stuffing into balls, then roll up each one inside a plaice fillet. Secure
each roll with a cocktail stick.
• Put the rolled-up fillets in the ovenproof dish. Bake for about 20 minutes
until the fish flakes easily when tested with a fork. Remove the cocktail
sticks, then serve the hot plaice rolls with a little of the cooking juices
drizzled over.

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