|Whole Grilled Plaice|
|800 g fillet of plaice g|
|200 g finelyy chopped shallots|
|100 g butter/margarine|
|1 finely chopped clove of garlic|
|1 tsp dried thyme|
|3 sprigs of rosemary|
|juice of 1 lime|
| salt and ground pepper
fat 21 g,
saturated fat 3g,
salt 1 g
455g (1lb) plaice fillets, skinned and cut into strips
150ml (5 fl oz) water
1 x 15ml spoon (1 tablespoon) lemon juice
salt and black pepper
half a melon, cut into triangles
6 small radishes, sliced
2 sticks celery, sliced
romaine lettuce hearts, inner leaves
1 x 15ml spoon (1 tablespoon) white wine vinegar
3 x 15ml spoon (3 tablespoons) sunflower oil
1 x 15ml spoon (1 tablespoon) fresh dill, chopped
NUTRITIONAL VALUES PER PORTION (APPROX)
Poach the plaice in water with lemon juice and seasoning. Drain and chill.
Carefully mix chilled fish together with remaining ingredients.
To make dressing, put all the ingredients in a screw top jar and shake well.
Pour over the salad and toss lightly. Serve with walnut bread.