Tangy tarragon plaice

plate 2 people
clock 30


  • 2 fillets of plaice
  • 1 lemon
  • 1 tbsp olive oil
  • ½ tsp sea salt
  • Handful of spring greens
  • 50g butter
  • 1 tbsp lemon juice
  • For the sauce
  • 1 shallot, finely sliced
  • 75ml Madeira wine
  • 250ml stock
  • 50g Butter
  • 1 tbsp plain flour
  • 1 clove of garlic, sliced
  • 2 tsp dried tarragon
  • 1 tsp paprika
  • Pinch of saffron


  1. Preheat your oven to 180˚C. Drizzle some oil onto a baking tray and sprinkle with sea salt. Lie the 2 plaice fillets skin side down onto the salted oil. Drizzle the top with more oil and cover with thin slices of lemon. Bake for 10-12 mins
  2. For the sauce melt your butter and sauté onion and garlic for 3-4 mins. Then stir in the flour. Mix into a roux paste and follow with stock, paprika, saffron, tarragon and the madeira. Simmer for 5-10 mins.
  3. Wilt your greens in a little butter and finish with lemon juice. Season to taste. Serve your plaice covered with the rich sauce and garnish with edible flowers and parsley.