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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Something worth trying at the weekends or for social occasions. Serve with either plain rice to cut the tanginess or a creamy mash as a winter warmer. Ingredients:
30 g butter |
4 tablespoons plain flour |
300 ml milk |
3 tablespoons salad cream |
3 tablespoons lemon juice |
salt and pepper |
4 medium plaice fillets (fresh or defrosted) |
75 g breadcrumbs |
50 g bacon (chopped) |
100 g cheddar cheese (grated) |
1 small onion (chopped) |
50 g mushrooms (cleaned and sliced) |
canned mushroom slices |
Directions:
1. Melt the butter in a saucepan, stir in the flour and cook for 1 minute. Gradually blend in the milk and heat, stirring until the sauce thickens.
2. Stir in the salad cream, lemon juice and seasoning. Place the fish in a shallow oven-proof dish (so that bottom of dish is covered).
3. Pour over the sauce, sprinkle evenly with the mushrooms. Combine the breadcrumbs, bacon, cheese and onion and sprinkle on top of the mushrooms and sauce.
4. Cook in a preheated oven (190°C/375°F) for 20 minutes, then place under a preheated grill for 2 minutes to brown the topping.
5. Garnish with tomato slices.
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