Plaice Florentine with Butter Beans and Mushrooms
Serves 4–6
Butter beans are large, creamy-coloured beans that have a soft, floury texture that makes them extremely versatile. They actually go surprisingly well with the plaice in this dish and save you having to cook some potatoes.
Prep 10 MINS
Cook 25 MINS
- 2 tbsp softened butter
- 250g (9oz) open-cup chestnut
- mushrooms, sliced
- 2 garlic cloves, finely chopped
- 1 × 400g (14oz) tin of butter beans,
- drained and rinsed
- 150g (5oz) baby spinach
- 4 large skinless plaice fillets, each
- fillet cut in half
- 2 tsp rapeseed oil
- juice of ½ lemon
- 4 tbsp freshly grated Parmesan
- cheese
- sea salt and freshly ground black pepper
Melt half the butter in a large non-stick frying pan over a medium heat. When sizzling, add the mushrooms and season generously with salt and pepper, then cook for 5–6 minutes, until tender. Tip out onto a plate and set aside. Add the remaining butter to the frying pan, then add the garlic and sauté for 30–60 seconds, until sizzling.
Toss in the butter beans and continue to sauté for 1–2 minutes. Stir in the spinach until just wilted and season to taste with salt and pepper. Preheat the grill to its highest setting. Arrange the plaice fillets on top of the butter bean and spinach mixture in a single layer, then drizzle with the oil and lemon juice and season to taste with salt and pepper. Grill for 4 minutes, keeping the handle of the frying pan well away from the heat. Scatter the mushrooms over the fish and sprinkle with the Parmesan. Return to the grill for another 3–4 minutes, until the Parmesan is golden and bubbling. Serve immediately straight to the table.
Chilli Salt Salmon with Chestnut Mushrooms
Serves 4–6
Kecap manis is a sweetened aromatic Malay/Indonesian sauce with a consistency resembling maple syrup. It's made from fermented soy sweetened with palm sugar molasses. It’s brilliant for adding a mild sweet and umami flavour to lots of dishes and is also great as a dipping sauce on its own.
15 MINS
20 MINS
- 2 garlic cloves, finely grated
- 1 small piece of fresh root ginger, peeled and finely grated
- 4 tbsp kecap manis (sweet soy sauce)
- 120ml (4fl oz) water
- 1 tbsp sea salt flakes
- 1 tbsp dried chilli flakes
- 4 × 175g (6oz) boneless salmon fillets, skinned
- 1 tbsp rapeseed oil
- 1 red onion, thinly sliced
- 200g (7oz) baby chestnut mushrooms, thinly sliced
- 250g (9oz) dried vermicelli rice noodles
- TO GARNISH
- fresh coriander leaves
Place the garlic, ginger and kecap manis in a bowl and stir in the water. Set aside until needed. Mix together the sea salt and chilli flakes on a plate, then press in both sides of the salmon to coat. Using a sharp knife, cut the salmon into 1cm (½in) pieces.
Heat the oil in a large wok or non-stick frying pan over a high heat. Add the salmon in batches and cook for 1 minute on each side. Transfer to a plate and set aside. Add the red onion and mushrooms to the wok and stir-fry for 2 minutes. Pour over the reserved sauce and cook for another 3–4 minutes, until the veg are tender. Meanwhile, pour boiling water over the noodles and leave for 2 minutes or according to the packet instructions. Drain the noodles and divide between plates, then arrange the salmon on top. Spoon over the sauce and scatter over the coriander to serve.