Joe's Pan seared Fillet of Irish Plaice, Caper Dill and Lemon Butter Sauce

Tue, 28 April 2020

Joe's Pan seared Fillet of Irish Plaice, caper dill and lemon butter sauce

 

2 x1/2 fillet of plaice, skin removed (ask your fish monger to do this)

100g Connacht Gold Sea Salt Butter

50ml Irish Rapeseed Oil (or your favourite oil)

100g White flour (any type, if you are on a gluten free diet use gluten free flour) mixed with ½ tsp of Paprika, leave ready on a plate

1 lemon wedge (1/4 approx of 1 lemon)

Milled Black Pepper for seasoning

 

For The sauce

 

100 ml White wine

100ml Connacht Gold Cream

20g dried dill

150g Connacht Gold Creamery Butter (cut into cubes and kept refrigerated)

12 mini capers

Wedge of lemon

 

Method

 

1.    Place the wine into a saucepan, place over a high heat and let reduce, add the cream, dill and let reduce until starting to thicken.

2.    While cream and wine is reducing, place your pan on a moderate heat, add the oil and the Connacht gold sea salt butter and let melt

3.    Dredge the fish through the flour and paprika mixture and carefully place onto the pan, season the exposed side with black pepper and a         ?squeeze of lemon, cook for 1 minute and turn, re-season with milled black pepper and lemon and let it cook to “just the point”

4.    As fish is cooking, remove the now reduce cream and wine mixture from the heat and whisk in the cubed Connacht gold creamery butter

5.    Add in the capers and a squeeze of lemon

6.    Place the cooked fish onto your plate (nice on a bed of saute potatoes if you like) and spoon around the lovely butter caper sauce