Plaice with spinach & crab stuffing

Name: Plaice with spinach & crab stuffing | Asda Good Living
Total time: 45 min
Yield: 4
Ingredients: 180g bag Asda Baby Spinach; 50g butter; 1 clove garlic, crushed; 4 plaice fillets (or 2 x 250g packs of Icelandic plaice fillets); 43g can John West Dressed Crab; 200mml white wine; 150ml fish stock (or chicken stock) made with one-third stock cube; 1 level tbsp cornflour; 3 level tbsp crème fraîche; 1 tbsp chopped curly parsley; Tenderstem broccoli, to serve

The spinach and crab complement the fresh, delicate flavour of the fish.

By Asda Good Living,21st September 2015

(6 votes)

Cook: 45 Mins

Serves: 4

Price: £2.28 per serving

Nutritional Information

Each 308g serving contains

Energy
1503kj
359kcal

18%

Fat
20.1g

Med
29%

Saturates
10.8g

High
54%

Sugars
1.4g

Low
2%

Salt
0.8g

Low
14%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
488kj/117kcal

Ingredients

180g bag Asda Baby Spinach

50g butter

1 clove garlic, crushed

4 plaice fillets (or 2 x 250g packs of Icelandic plaice fillets)

43g can John West Dressed Crab

200mml white wine

150ml fish stock (or chicken stock) made with one-third stock cube

1 level tbsp cornflour

3 level tbsp crème fraîche

1 tbsp chopped curly parsley

Tenderstem broccoli, to serve

Method

Pre-heat the oven to 180C/160C Fan/Gas 4. Wash the spinach in cold water, then drain in a colander. Stir-fry for 3-4 minutes in a wok. Tip back into the colander and press with the back of a wooden spoon to press out as much liquid as possible. Once cool, squeeze with your hands to extract more liquid. Put in a bowl.

Heat 15g butter in a pan then add the crushed garlic and cook for a minute. Add to the spinach and season. Mix well.

To skin the plaice, put on a board, skin side down and hold in place at the tail end. Insert a sharp knife at a slight angle between the skin and the flesh and, moving away from yourself, cut the skin from the flesh with a slight sawing movement.

Spread the fillets, skin-side down, with the crab, share the spinach between them and fold into three. Put in a greased oven-proof dish, joint side down, and dot with the rest of the butter. Cover the dish with foil and bake for 15-20 minutes or until the fish flakes easily.

Put the wine in a pan and boil until reduced by half. Remove from the heat add the stock and any fish juices. Mix the cornflour with 2 tbsp cold water and stir into the pan. Bring to the boil stirring constantly, and simmer for a minute.

Add the crème fraîche and parsley and serve with the plaice and broccoli.

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