`mishimasan`
Assistant Cook
- Joined
- Jun 22, 2007
- Messages
- 17
Check this out guys, it may look ugly but it is a truly beautiful dish.
Recipe:
2 plaice fillets
1 glass of chardonnay
A handful of black seeded olives
A handful of basil
3 handfulls of washed spinach
2 garlic cloves
2 cans of 400g plum tomatoes
Extra virgin olive oil
Rosemary stems
2 anchovy fillets in olive oil
Sea salt
Pepper
=====
Take a tray and place 3 teaspoons of olive oil onto it, heat it on the hob at medium power. Chop the two cloves of garlic and lightly fry in the tray. Before the garlic can become coloured, add the glass of chardonnay and let cook for 1 minute. Then add the two cans of tomatoes. Turn the power down to medium and let it simmer as you prepare the plaice.
Pre-heat the oven to 200 degrees celcius.
Take the olives, anchovies and basil and put them into a blender, add olive oil to dilute. Once you have a fairly textured paste (not too processed), take the plaice fillets and place them onto a chopping board, skin down. Take the paste and spread it over the skinless sides. Roll the fillets up and pierce them with a hard rosemary stem to keep them together. If you don't manage to do it first time, take a sharp knife and put a hole through the roll and then insert the rosemary stem.
Season the tomato sauce with pepper and sea salt and place the fillets next to each other in the tray. Place the tray into the oven for 15 mins, but keep the hob warm.
Take the tray out of the oven and place the .... plaice... fillets on two warm plates and put the tray of sauce back onto the hob. Add the spinach and watch as it is wilt in the sauce. After about 3 mins take the sauce and spoon it evenly onto both plates.
Voila - serve with some baguettes and you're larrrrfin'
Recipe:
2 plaice fillets
1 glass of chardonnay
A handful of black seeded olives
A handful of basil
3 handfulls of washed spinach
2 garlic cloves
2 cans of 400g plum tomatoes
Extra virgin olive oil
Rosemary stems
2 anchovy fillets in olive oil
Sea salt
Pepper
=====
Take a tray and place 3 teaspoons of olive oil onto it, heat it on the hob at medium power. Chop the two cloves of garlic and lightly fry in the tray. Before the garlic can become coloured, add the glass of chardonnay and let cook for 1 minute. Then add the two cans of tomatoes. Turn the power down to medium and let it simmer as you prepare the plaice.
Pre-heat the oven to 200 degrees celcius.
Take the olives, anchovies and basil and put them into a blender, add olive oil to dilute. Once you have a fairly textured paste (not too processed), take the plaice fillets and place them onto a chopping board, skin down. Take the paste and spread it over the skinless sides. Roll the fillets up and pierce them with a hard rosemary stem to keep them together. If you don't manage to do it first time, take a sharp knife and put a hole through the roll and then insert the rosemary stem.
Season the tomato sauce with pepper and sea salt and place the fillets next to each other in the tray. Place the tray into the oven for 15 mins, but keep the hob warm.
Take the tray out of the oven and place the .... plaice... fillets on two warm plates and put the tray of sauce back onto the hob. Add the spinach and watch as it is wilt in the sauce. After about 3 mins take the sauce and spoon it evenly onto both plates.
Voila - serve with some baguettes and you're larrrrfin'
