Baked Plaice: Poisson à La Crème aux Champions
Plaice, a firm white fish which hails from the Northern Atlantic, Ireland the the British Isles, and the Biscay Bay area of the Iberian Peninsula was the daily catch today at my fish monger´s ...
This dish combines: Chantarelle Mushrooms or seasonal availability in your vicinty, crushed tomato, cream, A shot glass of Cognac or Brandy and Thyme Herb. The finale is it is broiled for Au Gratin with French cheese Raclett or French cheese of choice and availability.
Some baguette to dip into the sauce.
This shall pair with a Sauvignon Blanc and a lollo rosso serrated green slightly sweet lettuce with magenta edges and a vinaigrette ...
We do not over eat at night. We prefer to have a couple of glasses of wine ...
*** The recipe is posted on the Fish Section.