Preparation time 20 minutes,
Cooking time 20-25 minutes,
Oven temperature 180°C, 350°F, gas 4,
Calories 390 per portion
8 small plaice fillets, skinned
100 g (4 oz) white breadcrumbs
grated rind and juice of 1 lemon
1 tablespoon chopped fresh dill
50 g (2 oz) cream cheese
salt and pepper
1 egg, lightly beaten
25 g (1 oz) butter or margarine
25 g (1 oz) plain flour
300 ml (1/2 pint) milk
150 ml (1/4 pint) dry white wine
1. Put the fillets on a board, skinned side uppermost. Mix together the breadcrumbs, lemon rind and juice, dill, cream cheese, salt and pepper. Mix in enough egg to make a soft consistency.
2. Place a spoonful of the stuffing on to each fillet and roll up. Place in an ovenproof dish and cover with greased foil. Bake in a moderate oven for 20-25 minutes.
3. To make the sauce, melt the butter or margarine over a gentle heat, add the flour, then gradually add the milk and wine and bring the sauce to the boil, stirring continuously.
4. Reduce the heat and simmer gently for 2 minutes. Season to taste and pour over the stuffed plaice fillets.
Garnish with fresh dill and lemon twists and serve immediately.
To make lemon twists, thinly slice a lemon and cut a slit in to the centre of each slice. Twist the slices from the cuts.
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