|The onions sizzling on the pan|
Delicious Oven Baked Plaice with Leeks and Shrimp Served with Simple Rice and Salad
For this particular dish I used three types of onions. A whole leek, one red onion and couple of gloves of garlic - I also added a stick of celery. All this was cut down into slices and the fried over low heat for about 15 minutes until the vegetables where soft and tender.
|Tossing the vegetables|
|The plaice in place|
I put four fillets of plaice on an oiled oven drawer. The drawer was seasoned with salt and pepper. In my opinion fish requires an ample amount of seasoning to draw out its potential - to lift its often subtle taste to the palate.
|The juicy shrimp|
When the vegetable sauce on the pan had cooked for a few minutes and then reduced, it was scooped up and a divided between the fillets of plaice. I then put 40-50 grams of shrimp onto each fillet.
|Gato Negro Chardonnay|
With the meal we enjoyed some white wine. When you are preparing a good meal it often just calls out for at least a glass of wine. Just a tinker to wet the palate. This is a good bag in box. It originates from Chile - from last years harvest. It tasted lovely! Potent fruit and a citrus note that was in good harmony.
|Ready to eat!|
We served the fish with some Jasmin rice and a simple salad that was thrown together in the last minute. You know... just some green leaves and a few slices of tomatoes and peppers. It needed no more as the main course was riddled with onions and celery.
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