Plaice With Orange And Cream Sauce

Plaice with orange and cream sauce
Serves 2



  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. Smear a little butter across the surface on which the fish is to be grilled, to prevent it from sticking.
  3. Dot each fillet generously with butter then grill under a medium heat for no more than five minutes.
  4. While the fish is grilling, put the cream and orange in a pan and bring to a gentle boil. Stir, so that the segments break up and the orange combines fully with the cream. Add a little salt and pepper. Pour over the fish and serve.
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