Paupiette of Plaice with Beurre Noisette Sauce

French chefs are revered; streets are named after them and they often feel a duty to improve on the past and explore new tastes.

Therefore it is no surprise that we use so many French terms in classical cookery. Please do not be put off by the terminology in this recipe.

Paupiette can be a thin slice of meat such as beef, pork or veal, spread with a layer of forcemeat, rolled up, tied with string and pan-fried or braised (also known as olives).

Fillets of delicate fish such as sole and plaice are also suitable for this preparation.

Noisette butter - noisette is the French for hazelnut - is butter that has been heated until it has turned nut-brown and gives off a nutty aroma.

The cooking of the proteins in the butter produces the brown colour. It is classically used as a sauce for skate and to finish cooked spinach.

Therefore this recipe translates simply as stuffed plaice with a nut butter sauce, but it sounds so much more exciting in French!

As with all my recipes, it is very easily broken down into three simple stages: stuffing the plaice, wilting the spinach and making the sauce.

Paupiette of Plaice with Beurre Noisette Sauce

Ingredients (serves 2)

2 plaice fillets, skins removed

3 tbsp whipping cream

Finely grated zest of lemon

2 tbsp fresh herbs e.g. dill, parsley, finely chopped

Salt and pepper

2 large plaice fillets, skins removed

30g butter

3 tbsp white wine

Squeeze of lemon juice

300g fresh baby spinach

Beurre Noisette Sauce:

60g butter, cut into cubes

10g capers (in brine not salt)

50g cooked (and peeled) prawns

Squeeze of lemon juice

Salt and pepper

1 tbsp fresh parsley, finely chopped

Method

1 Preheat the oven to 180 C.

2 Put the small plaice fillets into a food processor with the cream, lemon zest, herbs and seasoning. Blend until fairly smooth.

3 Season the large fillets and then spread the plaice mixture on top and roll up.

4 Take a large square of foil and put the fish in the centre, with the join on the base so they do not unroll during cooking. Add the butter and pour over the wine and lemon juice. Wrap the foil up to form a secure parcel.

5 Wash the spinach and then wilt it in a large pan over a moderate heat, you will not need any more water. Refresh under cold running water and then drain well, squeezing any excess water from the spinach.

6 Place the fish parcel onto a baking tray and cook for 8-10 minutes until the fish is just cooked.

7 Meanwhile, place a heavy-based pan over a high heat. Add the butter. When it is beginning to turn brown, add the capers and prawns. Then add the lemon juice and seasoning. Add the parsley at the last minute.

8 Reheat the prepared spinach in a little butter. Season with salt, pepper and ground nutmeg.

To serve

Arrange the spinach in the middle of the plates and put the plaice fillets on top.Pour the sauce around and serve immediately with potatoes of your choice, creamy mashed potatoes would be a good choice.

Bon appetit!