Plaice in Cream Sauce with Spinach Pasta
ready in 50 min.
- 1 shallot (diced)
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- ⅜ cup fish stock
- 1 cup milk
- 2 tablespoons fresh Basil (chopped)
- 2 tablespoons Sour cream
- 1 teaspoon lemon juice
- 1 large Fennel bulb
- ⅔ cup dry white wine
- 1 bay leaf
- 9 ounces Spinach Tagliatelle
- 4 Plaice fillet (skinned, approx. 180 g each)
- 2 tablespoons clarified butter
- Basil (to garnish)
Fry the shallot in 2 tbsp hot butter. Add 1 tbsp flour, whisk well and gradually add the stock and the milk to create a roux. Simmer for around 5 minutes until the sauce thickens. Sieve or purée, add the basil, stir in the sour cream and season with lemon juice, salt and ground black pepper.
Place the fennel in a steamer along with 1 tbsp chopped butter. Season with salt and ground black pepper. Place the wine and the bay leaf in a pot and bring to the boil. Place the fennel on top, cover and steam for around 10 minutes.
Cook the tagliatelle in salt water until al dente.
Season the fish with salt and ground black pepper and dust with the flour. Knock off any excess and fry in hot clarified butter on all sides for 2-3 minutes until golden brown.
Drain the pasta and swirl in the remaining butter. Arrange the fish and the fennel on pre-heated plates, drizzle with the sauce and serve garnished with basil.