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We loved these plaice paupiettes so much that we’re having them again at the weekend.

I received some beautiful plaice fillets from John at Delish Fish yesterday. I really enjoy cooking plaice. It is so delicious especially when combined with some of John’s hot smoked salmon. I came up with this recipe which I hope you will like. My wife Caroline asked me to make it again at the weekend.

It is a bit fiddly but worth the fuss. Fiddly it may be but this recipe is also quite easy.

The buffalo mozzarella goes so well with the other flavours and the curry sauce rounds it all off nicely.

Have fun with this one.

Serves 4

INGREDIENTS

8 x skinned and boned plaice fillets

250g hot smoked salmon
200g fresh buffalo mozzarella ball
Juice of one lemon
A pinch of red chilli powder
200ml white wine
A knob of butter

For the sauce

2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
3 shallots
1 fresh green chilli – finely chopped
3 cloves of garlic – smashed and finely chopped
1 inch ginger root – grated and finely chopped
2 tablespoon mango chutney
200ml double cream
5 tablespoons chopped coriander
A pinch of turmeric
Salt and pepper to taste
Juice of one lemon

Method

Pre-heat your oven to 180/350f

First make the smoked salmon and mozzarella filling.

Place the salmon, mozzarella, lemon juice and chilli powder in a food processor and blend until smooth.

Now place the plaice fillets on a flat surface and spread the salmon mousse over the top.

Roll the files into a small cylinder and set in an oven proof dish with the seam side down.

Splash the wine on top of and around the plaice paupiettes, dot with the butter, a bit of salt and pepper and cover with foil.

Stick in the oven and cook for about 20 minutes until the plaice is just cooked through and the salmon mousse inside is hot.

While the fish is cooking, make this quick sauce.

Pour the vegetable oil into a large pan or wok and heat over medium heat.

Toss in the cumin seeds and fennel seeds and give them a good sizzle for about 25 seconds.

Now add the shallots and fry for about three minutes. You don’t want to colour the shallots. Just make them translucent and soft.

Add the garlic, ginger, fresh green chilli and mango chutney and fry for a further minute.

Sprinkle the turmeric over the shallots and pour in the cream.

 

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Mix in the coriander leaves and add salt and pepper to taste. Then give it a nice squeeze of lemon juice.

When the fish is cooked through, pour most of the cooking liquid into your sauce and stir to combined.

Serve with a plain white rice and a green salad. Or of course a nice artichoke if you can find them where you live.

Disclaimer:Thank you very much to John at Delish Fish for supplying me with the plaice and hot smoked salmon to make this dish!