Although I used Plaice Fillets,Sole,Dabs are equally Tasty served with this Classic Fish Sauce.
There are loads of variations some with Heavy Cream,but I prefer this one for a lighter Lunch time meal.
Serves two
4 Fillets of Plaice( or other flat fish)
1 Tbsp White Wine
Spray Oil
Salt & Pepper
Normandy Sauce
25g Butter
25g Plain Flour
275ml Fish Stock
1 Egg Yolk
Juice of 1 Lemon
Salt & Pepper
Extra 12g butter
Additional ingredients
Cooked Prawns
Cooked Mussels
6 Button Mushrooms
Fresh Samphire
Mixed Vegetables.
Fresh Parsley
Preheat Oven to 170 degrees.
(http://i156.photobucket.com/albums/t22/skatenchips/BakedPlaicewithNormandySauce003_zpsa204996a.jpg)
Assemble Ingredients
(http://i156.photobucket.com/albums/t22/skatenchips/BakedPlaicewithNormandySauce005_zpsd71d518e.jpg)
Spray Oil a glass dish and lay out fish fillets,add 1 tbsp white wine and season with salt and pepper.
Place on middle shelf for 8 to 12 minutes till cooked through to your liking.
After 5 minutes of cooking time,make up 1/2 pint of fish stock and set aside...........................
(http://i156.photobucket.com/albums/t22/skatenchips/BakedPlaicewithNormandySauce010_zps4dec648a.jpg)
Melt 25g of butter in a small saucepan and add 25g of plain flour and mix together for 3 minutes on a medium heat this is known as a Roux and is a base mixture for many sauces,just keep gently stiring as you want to remove any lumps and keep it smooth.
(http://i156.photobucket.com/albums/t22/skatenchips/BakedPlaicewithNormandySauce011_zpsbcd5b937.jpg)
Continue to stir the Roux,and now start to add the fish stock a bit at a time,,,,,,,,keep stiring........gradually bring to the boil,and continue stiring as you go,after 4 to 5 minutes remove from heat and stir for another minute.
Remove the fish from the oven and carefully tip any juices into the sauce and stir through.
Keep Fish fillets warm on a low heat in the oven............
(http://i156.photobucket.com/albums/t22/skatenchips/BakedPlaicewithNormandySauce009_zps8c0efe66.jpg)
Let the sauce cool for a few mins .
Meantime
(http://i156.photobucket.com/albums/t22/skatenchips/BakedPlaicewithNormandySauce007_zpse829305d.jpg)
Heat a pan and add a small lump of butter and cook the mushrooms and Samphire on a low heat for a few mins.
Stir the sauce through and test it with your finger,if it is tepid you can continue to finish the sauce.
(http://i156.photobucket.com/albums/t22/skatenchips/BakedPlaicewithNormandySauce012_zps040334f1.jpg)
Now add the egg yolk and reheat to thicken the sauce,but do not bring it to the boil,add the lemon juice and seasoning and whisk in the last 12g of butter and continue to stir ............taste the sauce for seasoning and adjust if necessary.
If your not happy with the sauce you can sieve out any lumps at this stage.
Now add the mushrooms,prawns and mussels and chopped Parsley and let the sauce warm it all though for a few minutes.
(http://i156.photobucket.com/albums/t22/skatenchips/BakedPlaicewithNormandySauce015_zpsa8a32736.jpg)
Layer the Samphire on the plate and top with the warmed Plaice Fillets from the oven,add mixed vegetables to your plate and finally Pour the Hot Normandy Sauce over your fish.
As I mentioned this Classic Sauce may be used on many different
white fish fillets.
Enjoy !!!!!!!!!!!!!!!!!!!
Gazza
Sounds good
Ill be going to fishmongers. He often has dabs n flounder( well nearly out of,season now) and they are tasty n cheap
That looks good.
I am going to Billingsgate market tomorrow at an stupid O'clock will see if i can get some flounders.
PS Will you adopt me Gazza. No one apart from me cooks in my house. :wave:
Consider yourself adopted Mrs Tweedy,cook us up something tasty and add it to the recipes,you know you wanna !!!!!!!
Oh your so lucky living nr that place,id be there every few days for fresh fish,I rely on the fish van coming to Staines most fridays and even then he only has limited stocks.
By the way,me mates in Brighton who catch loads of Plaice from the shore only like their fish grilled with a squeeze of Lemon,so if you think the Plaice is too delicate for such a sauce,try it on baked cod or Pollack fillets if you can get them,those fish are more robust and can take a butter sauce
like the Normandy.
Now,as your adopted,go and clean your room out and bring me a cuppa in the conservatory...... :tongue3:
Gazza
I am packing me cases and am on me way :sunny:
It is great being near Billingsgate but a bit of a beggar getting up at 4am. We will go to Spitalfields market for fruit and veg on the way back.
I am getting a case of sea bream so that will go well with your fish dish. Oh and fresh mussels, lots of them and what ever else takes my fancy. I have a list from other members of my family too.
Thinking of doing mussels, tomato and chorizo tomorrow night.
And my room is spotlessly clean already and so is the kitchen after I spent the afternoon making apple, blackberry, cinnamon and brandy jam and Seville and toasted walnut marmalade.
loving the sound of the sauce - I'd say you are cooking on gas ;)