2 plaice fillets
Butter
Double cream
1 orange
Salt & pepper | 1 Peel the orange with a knife, making sure you take off all the pith including the inner skin of the segment. Then cut out each segment with a knife, so you have skinned segments.
2 Dot each fillet generously with butter then grill under a medium heat for no more than five minutes.
3 Smear a little butter across the surface on which the fish is placed, to prevent it sticking.
4 While the fish is grilling, put the cream and orange in a pan and bring to a gentle boil. Add a little salt and pepper. Pour over the fish and serve. |
