This recipe for poached plaice fillets is a really healthy dish. Low fat poaching, lots of fresh flavours from seasonal vegetables and natural yoghurt all come together in a tasty plate of food. It is quick and easy to prepare so it makes a good mid week meal but is also good looking to serve entertaining friends.

The preparation time will be about 5 minutes. Allow a further 10-12 minutes cooking time. The quantities in the recipe below will serve 4.

Ingredients For Poached Plaice Fillets

4 fillets of plaice or other flat fish (skinned) from Walter Purkis & Sons
100g button mushrooms, sliced
Fish stock from Walter Purkis & Sons
1 glass white wine
250g natural yoghurt
1 bag baby spinach

Cooking Method For Poached Plaice Fillets

First pour the fish stock and white wine into a shallow saucepan (that has a close fitting lid), on a gentle heat reduce to half quantity. Then add the sliced mushrooms and simmer for a further 2-3 minutes.

To prepare the fish for cooking loosely roll up the fillets of plaice and put on top of the mushrooms. Cover with the lid and gently poach the fish. Check to see if the fish is done after 5 minutes. You will see that the fish firms up and becomes whiter and less opaque. NB Thicker fillets will take longer than thin.

Whilst the fish is cooking steam the spinach it will only take a few minutes. Drain well and place onto warmed plates.

Arrange the cooked fillets on top of spinach keep warm. Now add yoghurt to the fish stock and mushrooms, heat through gently and then pour over the fish. (Don’t bring to the boil as the yoghurt can curdle, spoiling the sauce.)

Serve right away with new potatoes, asparagus and green beans.

This poached plaice fillet recipe comes from give them a visit for more fishy recipes