A delicious souffle-like dish, Plaice Anatole is quick and easy to make. The creamy cheese topping is very rich and the dish requires no accompaniment, except perhaps a green salad. H j_-1/2ff 21/21/2m
Rich Plaice Anatole is a superb dinner dish.2 oz. plus
1 teaspoon butter
2 lb. plaice fillets
1 large green pepper, white pith removed, seeded and thinly sliced
1 pint mayonnaise
8 oz. Cheddar cheese, grated
1 teaspoon salt
½ teaspoon white pepper
2 fl. oz. double cream
4 egg whites, stiffly beaten
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C). With the teaspoon of butter, grease a large ovenproof dish. Set aside.
In a large frying-pan, melt the remaining butter over moderate heat. When the foam subsides, add the plaice fillets, a few at a time, and fry for 2 minutes on each side. Remove the pan from the heat and carefully remove the skin from the fish fillets. Transfer the fillets to the prepared dish. Arrange the green pepper slices over the fish and set aside.
Place the mayonnaise in a medium-sized mixing bowl. Using a wooden spoon, stir in the cheese, salt and pepper and then the cream. With a metal spoon, carefully fold in the beaten egg whites until the mixture is thoroughly combined.
Pour the mayonnaise mixture evenly over the fish. Place the dish in the oven and bake for 20 minutes or until the top has risen and turned a golden brown.
Remove the dish from the oven and serve immediately.Plaice with Artichoke Sauce
Plaice fillets, simmered in Court Bouillon and served with a creamy artichoke sauce, is quick and easy to prepare and tastes delicious. Serve with steamed broccoli or peas.
2 lb. plaice fillets
2 teaspoon salt
½ teaspoon black pepper
1 small onion, sliced and pushed out into rings
1 celery stalk, trimmed and chopped
1 mace blade bouquet garni, consisting of
4 parsley sprigs,
1 thyme spray and
1 bay leaf tied together
6 white peppercorns, crushed
10 fl. oz. fish stock
6 fl. oz. dry white wine
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley
1 oz. butter
1 oz. flour
½ teaspoon salt y teaspoon white pepper a teaspoon cayenne pepper
1 fl. oz. double cream artichoke hearts, cooked, drained and chopped
Put the plaice fillets on a working surface and rub them all over with the salt and pepper. Lay the fillets, in one layer if possible, on the bottom of a large flameproof casserole. Add the onion, celery, mace blade, bouquet garni and peppercorns. Pour over the stock and wine and add the lemon juice.
Place the casserole over moderately high heat and bring the liquid to the boil. Reduce the heat to moderately low, cover the casserole and cook for 8 to 12 minutes, or until the fish flakes easily when tested with a fork.
Remove the casserole from the heat. Using a slotted spoon, transfer the fish to a warmed serving dish. Keep hot while you make the sauce.
Pour 10 fluid ounces of the cooking liquid through a fine wire strainer set over a medium-sized bowl. Discard the contents of the strainer.
In a large frying-pan, melt the butter over moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually add the strained cooking liquid, stirring constantly. Return the pan to the heat and cook, stirring constantly, for 2 to 3 minutes, or until the sauce is thick and smooth.
Remove the pan from the heat. Stir in the salt, pepper and cayenne. Stir in the cream, and then the artichoke heart pieces. Taste the sauce and add more salt and pepper if necessary. Pour the sauce over the fish fillets, sprinkle with the parsley and serve at once.