Baked Plaice with Chanterelles

Name: Baked Plaice with Chanterelles
Yield: serves 4
Ingredients: 4 very fresh plaice on the bone; salt and freshly ground pepper; fennel and lemon thyme leaves, finely chopped; 4 teaspoons fresh parsley or a mixture of parsley, chives; 55–110 g butter; 225 g fresh chanterelles

Preparation info

serves
4

Difficulty
Easy

Appears in

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

About

Chanterelles are in season from July to the end of September. We get ours from the old pine woods on the Beara Peninsula in West Cork. This dish can be served as a first course or as a main course, depending on the size of the fish. If chanterelles aren’t available, just serve the plaice with the herb butter.

Ingredients

4 very fresh plaice on the bone
salt and freshly ground pepper
225 g fresh chanterelles

Starter
Supper
Fish course
Pescatarian
Gluten-free
July
September

Method

Preheat the oven to 190°C/375°F/Gas 5.

Turn the fish on it’s side and remove the head. Wash the fish and clean the slit very thoroughly. With a sharp knife, cut through the skin right round the fish, just where the ‘fringe’ meets the flesh. Be careful to cut neatly and to join