88 Plaice Cooked in Cider

Name: Plaice Cooked in Cider (Carrelet au cidre)
Yield: For three people
Cuisine: French
Ingredients: 8 tablespoons cider; 1 tablespoon mushroom purée; salt, pepper; salt, pepper; 1 tablespoon coarsely-chopped tomato pulp; 1 apple; 2 tablespoons lemon juice; 1 plaice or other flat fish weighing 600 g (1¼ lb); 1 plaice or other flat fish weighing 600 g (1¼ lb); 1 teaspoon chopped tarragon; 1 teaspoon chopped shallot; 8 tablespoons fish fumet

Carrelet au cidre

Preparation info

For
three
people

Difficulty
Easy

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main ingredients

1 plaice or other flat fish weighing 600 g (1¼ lb)

Europe
France
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Wash and clean the fish and cut off the fins.
Preheat the oven to 240°C/475°F/Mark 9. Sprinkle the chopped tarragon and shallot over the bottom of the ovenproof dish and put the fish, seasoned with salt and pepper, on top. Pour on the mushroom purée mi