Plaice with orange and cream sauce
- 2 plaice fillets
- 4 tbsps cream
- 1 large orange
- Salt & pepper
- 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.
- Smear a little butter across the surface on which the fish is to be grilled, to prevent it from sticking.
- Dot each fillet generously with butter then grill under a medium heat for no more than five minutes.
- 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.