Tangy tarragon plaice

Name: Tangy tarragon plaice
Cook time: 30
Yield: 2
Ingredients: 2 fillets of plaice 1 lemon 1 tbsp olive oil ½ tsp sea salt Handful of spring greens 50g butter 1 tbsp lemon juice For the sauce 1 shallot, finely sliced 75ml Madeira wine 250ml stock 50g Butter 1 tbsp plain flour 1 clove of garlic, sliced 2 tsp dried tarragon 1 tsp paprika Pinch of saffron

2 people

Ingredients:

2 fillets of plaice
1 lemon
1 tbsp olive oil
½ tsp sea salt
Handful of spring greens
50g butter
1 tbsp lemon juice
For the sauce
1 shallot, finely sliced
75ml Madeira wine
250ml stock
50g Butter
1 tbsp plain flour
1 clove of garlic, sliced
2 tsp dried tarragon
1 tsp paprika
Pinch of saffron

Method:

Preheat your oven to 180˚C. Drizzle some oil onto a baking tray and sprinkle with sea salt. Lie the 2 plaice fillets skin side down onto the salted oil. Drizzle the top with more oil and cover with thin slices of lemon. Bake for 10-12 mins
For the sauce melt your butter and sauté onion and garlic for 3-4 mins. Then stir in the flour. Mix into a roux paste and follow with stock, paprika, saffron, tarragon and the madeira. Simmer for 5-10 mins.
Wilt your greens in a little butter and finish with lemon juice. Season to taste. Serve your plaice covered with the rich sauce and garnish with edible flowers and parsley.