PLAICE WITH MUSHROOMS AND BACON
1 tbsp olive oil
25 g butter
1 leek trimmed and finely chopped
175 g mushrooms, quartered
230 g rindless back bacon, chopped
8 skinless plaice fillets
200 ml double cream
Pinch of freshly grated nutmeg
75 g Gruyere cheese, grated
Parsley to garnish
1
Preheat the oven to 220C/Gas7; grease a shallow ovenproof dish; heat the oil and butter in a frying pan until melted; add the leek, mushrooms and bacon, cover; cook over a low heat for 10 minutes, stirring occasionally, until tender
2
Lay the plaice fillets, skinned side up, on a board; divide the leek mixture between the fillets; fold over to cover the filling and place in the dish
3
Season the double cream with grated nutmeg, salt and freshly ground black pepper; pour over the fish fillets; sprinkle with grated cheese; bake for 20 minutes until the fish is tender and the cheese is melted and golden; garnish with parsley before serving
