How can I tell when the Plaice with Mushrooms and Cream is cooked?

The fish is ready when the flesh turns from translucent to white and flakes easily with a fork. This usually takes about two to three minutes per side in a hot pan for plaice with mushrooms and cream.

Can I use different types of mushrooms for Plaice with Mushrooms and Cream?

Yes you can use button mushrooms or chestnut mushrooms for this recipe. Chestnut mushrooms provide a slightly deeper flavour to the creamy sauce in your plaice with mushrooms and cream.

What is the best way to store leftovers of this fish dish?

You can store leftovers in an airtight container in the fridge for up to one day. Reheat the fish and sauce gently in a pan over low heat so the cream does not separate.

Home » Fish and seafood » Flatfish » Plaice with Mushrooms and Cream

Plaice with Mushrooms and Cream

Name: Plaice with Mushrooms and Cream
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Plaice with Mushrooms and Cream
Ingredients: 4 plaice fillets; 200g mushrooms sliced; 1 small onion finely chopped; 150ml double cream; 25g butter; 1 tablespoon lemon juice; 1 tablespoon fresh parsley chopped; 0.5 teaspoon salt; 0.25 teaspoon black pepper

Plaice with Mushrooms and Cream is a simple and elegant fish dish that brings together delicate flavours. This meal combines white fish with a rich sauce made from fresh mushrooms and double cream. It is a great choice for a quick weeknight dinner or a special weekend meal. You can serve it with boiled potatoes or crusty bread to enjoy every bit of the sauce.

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Why prepare plaice with mushrooms and cream

This recipe for plaice with mushrooms and cream is perfect because it takes very little time to prepare and cook. The mild taste of the fish pairs beautifully with the earthy mushrooms and smooth cream. Using fresh ingredients ensures the best results for this classic combination. It is a light yet satisfying meal that feels fancy without requiring complex cooking techniques.

How to make plaice with mushrooms and cream

Step 1

Prepare the ingredients: Slice the mushrooms and finely chop the onion into small pieces. Pat the fish fillets dry with kitchen paper and season them with a little salt and pepper on both sides.

Step 2

Fry the vegetables: Melt half of the butter in a large frying pan over medium heat. Add the mushrooms and onions and cook until they are soft and lightly browned then remove them from the pan and set them aside.

Step 3

Cook the fish: Add the remaining butter to the same pan and wait for it to melt. Place the plaice fillets in the pan and cook for about two minutes on each side until the flesh is white and opaque.

Step 4

Make the sauce: Return the mushrooms and onions to the pan and pour in the double cream and lemon juice. Simmer gently for a minute until the sauce thickens slightly then pour the mushroom cream over the fish and garnish with parsley.

Extra tips for plaice with mushrooms and cream

Make sure the pan is hot before adding the fish to get a nice colour on the fillets. If the sauce becomes too thick you can add a small splash of milk to thin it out slightly. Fresh plaice is always best but frozen fillets will work if they are fully thawed and dried well. You can substitute the onion with a shallot for a milder and sweeter flavour in the sauce. Using a wide pan helps the mushrooms fry properly rather than steaming in their own juice. Your plaice with mushrooms and cream is best served immediately while the sauce is silky and hot.

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