Plaice Fillets with Dill Beurre Blanc
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Ingredients
for
4
- For the Mustard Sauce
- 2 Tbsps Dijon mustard
- ½ cup whipping cream
- ¼ tsp caster sugar (superfine)
- 1 tsp white wine vinegar
- For the Dill Beurre Blanc
- 1 cup dry white wine
- 1 large shallot (finely diced)
- ½ cup unsalted butter (cut into small cubes)
- 3 Tbsps chopped, fresh Dill (plus more for garnish)
- 2 tsps finely grated lemon zest
- 2 tsps fresh lemon juice
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
Preparation steps
1.
For the Mustard Sauce:
2.
Combine the Dijon mustard, whipping cream, sugar and vinegar in a saucepan and bring to a boil, whisking constantly. Simmer, whisking, until the sauce thickens. Remove from heat and set aside.
3.
For the Dill Beurre Blanc:
4.
Reduce the wine and shallot in a medium saucepan over high heat, about 8 minutes, until it appears like a glaze.
5.
Remove from heat and gradually whisk in the butter until melted and sauce is thick and creamy. Return pan to heat to help butter melt if necessary.
6.
Removed from heat, stir in dill, lemon zest, lemon juice and season with salt and pepper. Set aside.
7.
For the Rolled Plaice:
8.
Lay plaice flat; season with salt and pepper. Spread a layer of mustard sauce on each strip. Lay a small bundle of julienned pickles towards the end of each strip and roll fish starting at that end. Use a toothpick to secure the roll and set aside. Repeat process for all strips of plaice.
9.
Spoon a portion of the beurre blanc on the bottom of an individual serving dish. Add two rolls to the dish and garnish with sprigs of dill. Repeat for all rolls and serve.
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