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02 January 2013,01:53 by
Ponmathi Srilekha.S

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STUFFED FILLETS OF PLAICE

Want to give love and joy to all your family members- this Sunday would be a perfect time to present your newly-caught cooking recipe Stuffed Fillets of Plaice! This has been perfectly made to meet your level of satisfaction with your family as well!
Serves :
8

Preparation Time :
3 hours

Cooking Time :
1 hour

Preparation Method :

  • Lay the fillets flat in a shallow dish with the oil and vinegar. Roughly chop two of the basil leaves and sprinkle over the fish. Season well with salt and pepper and marinate for up to 2 hours.
  • Meanwhile, place the courgettes in a colander and sprinkle with salt. Leave for 30 minutes. Rinse well under running cold water to remove all the salt and pat dry with absorbent kitchen paper.
  • Mix together a quarter of the tomato and courgette slices in a bowl and season well.
  • Remove the fillets from the marinade and gently pat dry. Place 1 teaspoon of the tomato and courgette mixture and 1 basil leaf at one end of each fillet. Season well.
  • Roll up tightly and place side by side in a steamer compartment. Bring the court bouillon to the boil.
  • Cover the plaice with a tight-fitting lid and steam over the court bouillon for 6 to 8 minutes.
  • Heat the remaining courgette and tomato slices in a saucepan but do not allow them to stew. Check and adjust the seasoning.
  • Divide the mixture between 4 individual plates. Arrange the stuffed plaice on top, and spoon on a little lemon juice.
  • Garnish with basil sprigs.

INGREDIENTS

  • 8 plaice fillets, cut in half and skinned 
  • 4 tablespoons Cooking oil
  • 2 tablespoon white wine vinegar
  • 20 small basil leaves
  • Salt
  • Freshly ground black pepper 
  • 500 grams courgettes, finely sliced 
  • 750 grams ripe tomatoes, skinned, deseeded and finely sliced 
  • 1liter court bouillon juice of 4 lemons
  • Basil sprigs, to garnish

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