About this recipe:This fish dish is elegant and delicate in flavour. Plaice is grilled to perfection, then served with a sauce made with white wine, orange liqueur, ginger and hollandaise sauce.
125ml white wine
2 tablespoons brandy-based orange liqueur, such as Grand Marnier
1 tablespoon grated fresh root ginger
250ml hollandaise sauce
1 tablespoon orange juice
8 (85g) fillets plaice or sole fish
4 tablespoons orange juice
8 pinches dried thyme
40g butter, divided into 8 portions
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Method Prep:10min › Cook:25min › Ready in:35min
In a small saucepan over medium heat, combine the white wine, Grand Marnier and grated ginger. Bring to the boil and reduce the mixture by one half. Strain and set aside to cool slightly. Whisk the reduction into the hollandaise sauce and mix in 1 tablespoon orange juice.
Preheat the grill. Place the fillets onto a baking tray and dot each one with a portion of butter, sprinkle with a pinch of thyme and drizzle with 1/2 tablespoon of orange juice.
Grill the fillets for 3 to 5 minutes or until just barely done. The fish should be opaque and flake with a fork. Ladle sauce onto plates and place fish fillets onto sauce.
Alternatives to plaice:
Try this recipe with megrim. It's another flat fish from the turbot family.