Plaice stuffed with brown shrimp

Bring back family Friday fish day

Serves 6

For the brown shrimp stuffing:
50g fresh breadcrumbs
90g brown shrimps, ready to eat
1 tbsp fresh parsley, finely chopped
¼ tsp My Secret Kitchen Secret Spices: Wild Garlic
Salt and pepper to season
3 tbsp My Secret Kitchen White Wine & Porcini Finishing Sauce

6 plaice fillets, skinned and cut in half lengthways
250 ml milk
3 tbsp My Secret Kitchen White Wine & Porcini Finishing Sauce
50g butter

Preheat oven 180ºC (Gas Mark 4). 

Mix together the breadcrumbs, brown shrimp, parsley, Secret Spices Wild Garlic and season with salt and pepper. Drizzle over the White Wine & Porcini Finishing Sauce and stir to combine. Cover and refrigerate until needed. 

Butter an oven proof dish with 25g of the butter and put to one side.

Take each plaice fillet and spread with approximately 2 tsp of the brown shrimp stuffing. Roll up from the thin tail end first and place in the buttered dish. Continue for the remaining filets (if there is any stuffing left over, sprinkle over all the fillets). 

Mix together the milk with the White Wine & Porcini Finshing Sauce and pour around the fish. Top with knobs of the remaining 25g butter and place in the oven for 20 minutes. 

The stuffing works equally well with cod or haddock and flaky pastry to make a fish wellington.