Ingredients

• 4 plaice fillets
• salt and freshly ground black pepper
• 2 lemongrass stems
• 2 shallots
• chopped
• 2 garlic cloves
• lightly crushed
• 2 tomatoes
• 50g/2oz butter
• 110ml/4fl oz white wine
• 175ml/6fl oz fish stock
• 110ml/4fl oz double cream
• lightly whipped
• 2 sprigs fresh tarragon
• leaves only
• roughly chopped
• 300g/10oz baby spinach

Directions

• Preheat the oven to 220C/425F/Gas 7.
• Season the plaice with salt and freshly ground black pepper
• then roll up like cigars. Cut one of the lemongrass stalks lengthways into four to create skewers and push a skewer through each plaice roll to secure.
• Butter a small ovenproof dish and add the shallots and garlic.
• Blanch the tomatoes for one minute in boiling water
• then remove the skins and cut into quarters. Reserve the skins.
• De-seed the tomatoes and place the seeds and skin into the buttered dish with the shallots and garlic.
• Cut the tomato quarters into very small cubes and set aside.
• Heat a frying pan until hot and add half the butter and all the plaice rolls. Cook for one minute on each side
• until just golden-brown. Place the plaice rolls into the dish and pour over the white wine and fish stock.
• Cover the dish with kitchen foil and place into the oven to cook for 7-10 minutes
• until the fish is just cooked through.
• Remove from the oven and remove the plaice from the dish and set aside in a warm place.
• Pour the cooking liquid from the dish through a sieve into a clean frying pan. Simmer until reduced in volume by half.
• Add the reserved tomato pieces
• the whipped cream
• tarragon and the remaining stalk of lemongrass and warm through. Season with salt and freshly ground black pepper.
• Heat a separate frying pan until hot. Add the remaining butter and all of the spinach and cook until the spinach has just wilted down.
• To serve
• place a spoonful of spinach into the centre of each of two plates. Top each with two rolls of plaice and spoon over the sauce.