Fillet of plaice au gratin - Gratinerad spättafilé

FILLET OF PLAICE AU GRATIN
Gratinerad spättafilé

A lovely classic! With shrimp and fresh mushrooms it’s a both delicious and comfortable dish to serve to guests. You can prepare it in advance and just put it in the oven when it’s time.

4 servings

Approx 2 lbs fillets of plaice

salt, white pepper
¼ cup white wine
10 oz fresh mushrooms
7 to 10 oz fresh shrimp, un-peeled

Lobster sauce:

3 tablespoons butter or margarine
3 tablespoons flour
1 can lobster soup
1/3 cup heavy Cream

Heat the oven to 440F.

Flavour the fish with salt and pepper and put them in a greased, oven-proof pan. Pour on the wine and cover with double grease-proof paper. Put the fillets in the middle of the oven for about 12 minutes.

Finely chop mushrooms and shrimp and sautée this mixture for about 10 minutes. Transfer the fish to a greased gratin dish and spread out the shrimp and mushrooms on top. Increase the heat to 275°C/525F.

Lobster sauce: Mix fat and flour in a saucepan and let it sizzle for a while. Dilute with the lobster soup while stirring (and maybe some strained juice from the fish) until you have a thick stew which you boil for about 5 minutes. Beat the cream to a thick foam and add this to the sauce just before putting the fish back in the oven. Flavour to taste and pour the sauce over the fish.

Bake in the middle of the oven for 10 to 15 minutes. Serve with riced potatoes and a fresh, tossed green salad.

Enjoy!

Bella