- 140g/5oz plaice fillet
- olive oil
- 110g/4oz mushrooms, thinly sliced
- 2 thin slices of butter plus knob of butter
- 3 new potatoes, cut into mushroom shapes parboiled
- 2 new potatoes, chopped
- 1 leek, chopped
- 40g/1oz mushrooms
- 20g/½oz butter
- splash white wine
- 1 tbsp chives, chopped
- 50ml/2fl oz double cream
- Preheat the oven to 220C/425F/Gas 7.
- Rub the plaice with olive oil, then arrange the mushroom slices over the fish in a pattern to resemble fish scales.
- Place the butter over the top and season with sea salt and freshly ground black pepper.
- Place onto a baking sheet and transfer to the oven and bake for 4-5 minutes, or until the fish is completely cooked through.
- Meanwhile, for the sauce, place the potatoes, leek, mushrooms and butter into a saucepan over a low heat and fry gently for 10 minutes, or until the potatoes are becoming tender.
- Turn up the heat and add the wine. Simmer the mixture until almost no liquid remains, then add the chives and cream. Reduce the heat to simmer for 1-2 minutes.
- To serve, spoon some of the sauce onto a serving plate, top with the fish and place the potatoes alongside side.