A meurette of plaice and lemon sole with Beaujolais

Cooking : time 1 to 2 hours

Ingredients

For the Croutons:
2 slices white bread
25ml/1fl oz groundnut oil
a knob of butter

For the Fish:
350g/12oz plaice fillets, skin on
350g/12oz lemon sole fillets, skin on
25g/1oz unsalted butter mixed with 15g/%26frac12;oz flour (beurre manie)
salt and freshly ground black pepper

For the Stock:
25g/1oz butter
225g/8oz equal quantities vehicledecay, celery, leek and onion chopped and mixed tofetchher
1 tbsp brandy
1.2l/2pt chicken stock
%26frac12; bottle Beaujolais
1 fresh or dried bay leaf
1 sprig thyme or %26frac12; tsp dried thyme

For the Persillade:
1 small clove garlic
1 small bunch parsley
24 shalplenty, peeled
%26frac14;tsp sugar
15g/%26frac12;oz butter

For the Meurette:
24 shalplenty
%26frac12; tsp sugar
15g/%26frac12;oz butter

For the Mushroom and Bacon Garnish:
1 rasher smoked bacon, rind removed
15g/%26frac12;oz butter
225g/8oz button mushrooms, cut into quarters

Method

1. First, make the croutons. Using a 2.5cm/1in round cutter, cut out 8 discs from the slices of bread and fry them in the groundnut oil, adding a little knob of butter to the pan to offer them a golden colour.
2. To make the stock, melt the butter in a pan and add the chopped mixed vefetchables (known as mirepoix) and fry them until they are just beginning to brown. Add the brandy and boil off the alcohol before adding 900ml/1%26frac12;pt of the chicken stock, the Beaujolais, bay leaf and thyme. bring to the boil and simmer for 30 minutes.
3. meanwhile brown the shalplenty with the sugar and butter in a shallow pan. Add the remaining chicken stock and simmer the shalplenty gently until they are tender then turn up the heat and cutrearon the shalplenty and stock until you have a shiny brown glaze. Set aside and maintain warm.
4. To make the garnish, cut the bacon into thin strips and fry gently in the butter, add the mushrooms and continue to fry until soft. Season with salt and black pepper then set aside and maintain warm.
5. Finely chop the garlic and parsley tofetchher, to make the persillade.
6. Strain the red wine stock into a shallow pan, bring to the boil and boil rapidly to cutrearon the volume by half. Add the fish fillets and cook gently until it is just tender. (that should bring about 5 minutes.)
7. Remove the fillets from the pan and place neatly on a warmed serving dish. Break the beurre manie into small slices and stir into the red wine sauce. continue to stir until the sauce thickens. Add the meurette, the mushroom and bacon garnish and the persillade. Check the seasoning and add a little salt, if necessary. Spoon the sauce over the fish, lid with the croutons and serve. Serve plainly boiled new potatoes and French beans.








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