Mushroom and chestnut-stuffed plaice

Yield: 4 servings

Measure Ingredient
50 grams Butter; (2oz)
125 grams Button mushrooms; finely chopped
\N \N ; (4oz)
125 grams Unsweetened chestnut puree; (4oz)
2 tablespoons Freshly chopped parsley
1 small Lemon
\N \N Salt and freshly ground black pepper
4 larges Or 8 small plaice fillets; skinned

Preheat the oven to 180 C, 350 F, Gas Mark 4.

Melt half the butter in a pan and fry the mushrooms for 3-4 minutes, stirring occasionally, until golden.

Place in a bowl with the chestnut puree, most of the parsley, juice of half the lemon and seasoning to taste. Mix well.

Divide the chestnut mixture between the plaice fillets and roll up. Arrange in a lightly buttered ovenproof dish and brush over the remaining butter.

Bake in the preheated oven for 25-30 minutes.

Slice the remaining lemon and use to garnish the plaice with the remaining chopped parsley.

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