Baked plaice with hazelnuts recipe
Baked plaice with hazelnuts
Hazelnuts are a real powerhouse of nutrition. They add to the protein content of the fish and also contain fibre, magnesium, iron and zinc. But their greatest nutritional benefit is vitamin E; the amount specified here will give almost a quarter of one person's vitamin E needs for a week. That's good news for your skin, muscles, nerves, blood vessels and heart. (Serves 4)
Unsalted butter: 75g
Mushrooms: 75g, sliced
Roasted chopped hazelnuts: 75g
Skinned plaice fillets: 4
White wine: 4 tablespoons
Little Gem lettuces: 4, halved lenghtways
Vegetable stock: 300ml
New potatoes to serve
Fresh mint: 2 sprigs
Melt half the butter in a small saucepan and gently saute the mushrooms for 5 minutes / Add the hazelnuts and stir well / Divide the mixture between the fillets and roll into parcels / Put each fillet into a piece of kitchen foil large enough to enclose it completely / Add a knob of the remaining butter and a tablespoon of wine to each parcel / Close and bake at 200 degrees celcius/400 degrees fahrenheit/gas mark 6 for 15 minutes / Meanwhile, braise the lettuce in the stock for 15 minutes / Tip the fish with its juices onto plates and serve with the lettuce and new potatoes cooked in their jackets with the mint.
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