Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the curry cream
- 10g/⅓oz unsalted butter
- 1 shallot, peeled and diced
- 1 garlic clove, chopped
- 1 tbsp mild curry powder
- splash cider vinegar
- 100ml/3½fl oz dry cider
- 100ml/3½fl oz fish stock
- 100ml/3½fl oz double cream
- 1½ tsp wholegrain mustard
- 1 tbsp chopped fresh tarragon
- 3 gherkins, chopped
- salt and freshly ground black pepper
For the roast sprouts
- 2 tbsp olive oil
- 10 or so small Brussels sprouts
- 1 handful Brussels sprout tops
- salt and freshly ground black pepper
For the plaice
- olive oil
- 2 large plaice fillets
- 15g/½oz butter
- squeeze lime juice
Method
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To make the curry cream, heat the butter in a frying pan and fry the shallot and garlic until softened. Add the curry powder and cook out. Pour in the cider vinegar followed by the cider and cook until reduced. Pour in the stock and reduce again. Stir in the cream, mustard, tarragon and gherkins. Season with salt and pepper, transfer to a bowl and keep warm.
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To make the sprouts, preheat the oven to 220C/200C Fan/Gas 7. Mix the oil and sprouts in a roasting tin. Roast the sprouts for 5–10 minutes until coloured and caramelised and then add the sprout tops to the tin. Season with salt and pepper and cook until the tops have wilted.
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To make the plaice, heat the oil in a large frying pan and fry the plaice fillets until golden. Add the butter and lime juice and baste in the juices for 6–8 minutes.
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Serve the plaice with the curry cream and roast sprouts and tops.
