Plaice Fish with Artichokes Recipe:
1. Skin the plaice and fillet each into four (ask the fishmonger to do it for you if necessary), use the trimmings to make a court bouillon
2. Peel and thinly slice the artichokes
3. Wash, trim and thinly slice the leeks
4. Melt the butter in a shallow flameproof casserole
5. Add the vegetables to the casserole and cook gently for about 5minutes while the casserole is covered
6. Add the cider or the wine and the juice of half a lemon
7. Strain in enough court bouillon to just cover the vegetables
8. Cover the casserole again and simmer gently for 30minutes until the artichokes are just tender
9. Trim and wipe the fillets
10. Season the fillets with salt and pepper and the lemon juice
11. Fold them in half and place them on top of the vegetables
12. Cover and cook over low heat for 15minutes
13. Remove the fish and transfer them to a warm plate
14. Slightly reduce the liquid in the pan and stir in the cream
15. Adjust the seasoning, replace the fish and heat through
16. Serve the fish from the casserole
List of ingredients required:
(serves 4 people)
1 lemon
Salt and black pepper
1/2 lb leeks
2 oz butter
4 fluid oz cider or white wine
2 and 1/2 fluid oz double cream
2 plaice (approximately 1 and 1/4 lb each)
1 lb artichokes
