Plaice with leeks and beaujolais sauce

Method

1. Cut the leeks in half lengthways. Bring a small pan of salted water to the boil, add the leeks and simmer for 2-3 minutes until tender but still retaining a little bite. Drain them well.

2. Melt the butter in a small pan, add the garlic, bacon and leeks and cook gently until all the excess water has evaporated. Stir in the mint and season with salt and pepper. Set aside and keep warm.

3. Put the Beaujolais, port, fish stock and sugar into a large pan and boil rapidly for about 10 minutes, or until reduced by three-quarters.

4. Add the butter, a few pieces at a time, until it has all been incorporated and the sauce is thickened and glossy. Adjust the seasoning as necessary.

5. Meanwhile, preheat a grill. Brush the melted butter over the fish and season with salt and freshly ground black pepper. Lay them on a lightly oiled grill pan and grill for 2 minutes.

6. Spoon the leeks on to 4 warmed plates. Put the plaice fillets on the plates and pour the sauce around. Garnish with mint and serve.

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Ingredients

100g leeks
15g Butter
1 garlic clove, crushed
50g smoked bacon lardons
1 tbsp double cream
tsp fresh Mint, chopped
salt and freshly ground pepper

For the sauce

175ml Beaujolais wine
50ml port
300ml fish stock
1/2 tsp caster sugar
120g Butter, diced
salt and freshly ground white pepper

For the fish

15g Butter, melted
4 x 75g plaice fillets, skinned
mint sprigs, to garnish

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