This fish dish is elegant and delicate in flavour. Plaice is grilled to perfection, then served with a sauce made with white wine, orange liqueur, ginger and hollandaise sauce.
20 people made this
- 125ml white wine
- 2 tablespoons brandy-based orange liqueur, such as Grand Marnier
- 1 tablespoon grated fresh root ginger
- 250ml hollandaise sauce
- 1 tablespoon orange juice
- 8 (85g) fillets plaice or sole fish
- 4 tablespoons orange juice
- 8 pinches dried thyme
- 40g butter, divided into 8 portions
MethodPrep:10min ›Cook:25min ›Ready in:35min
- In a small saucepan over medium heat, combine the white wine, Grand Marnier and grated ginger. Bring to the boil and reduce the mixture by one half. Strain and set aside to cool slightly. Whisk the reduction into the hollandaise sauce and mix in 1 tablespoon orange juice.
- Preheat the grill. Place the fillets onto a baking tray and dot each one with a portion of butter, sprinkle with a pinch of thyme and drizzle with 1/2 tablespoon of orange juice.
- Grill the fillets for 3 to 5 minutes or until just barely done. The fish should be opaque and flake with a fork. Ladle sauce onto plates and place fish fillets onto sauce.
Alternatives to plaice:
Try this recipe with megrim. It's another flat fish from the turbot family.
Reviews & ratingsAverage global rating:(9)
Reviews in English (7)
Gruntag - this was incredible! My husband caught a yellowtail off the coast of La Jolla and we had friends over to help us eat it all. Everyone raved about the recipe - the frizzled ginger was the ultimate topper. Thanks for sharing a great recipe!-28 Sep 2005
Excellent. Modified it by using Talapia instead, which worked great. Served with jasmine rice to soak up the delicious sauce. Will try it again. Thanks.-28 Jan 2012
by lindsah of the sauga
beautiful tasting, moist and tangy fish...a little bit extra work to prep the sauce and a little bit extra calorie-wise but abosolutely worth it for a treat!-09 Aug 2005