Plaice with Mushrooms and Cream
Plaice with mushrooms and cream is a quick pan dish: thin fillets cook in four minutes and the sauce takes three more. The mushrooms and onion are browned first, so the double cream picks up real savoury depth, and a squeeze of lemon keeps it from feeling heavy. Serve it with boiled new potatoes to catch every drop of sauce.
- Total
- 24 min
- Prep
- 10 min
- Cook
- 14 min
- Serves
- 4
- Per serving
- 370kcal
Getting thin plaice fillets right
Plaice is a delicate flatfish with fillets only a few millimetres thick, so it needs a hot pan and very little time. Cook the vegetables first and the fish second, then lift the fillets out while you finish the sauce. That way the fish is not sitting in simmering cream and overcooking.
Pat the fillets as dry as you can. If you only have a smaller pan, cook the fish in two batches rather than crowding it.
Plaice with mushrooms and cream method
Tap a time to start a timer.
- Prep Slice the mushrooms and finely chop the onion. Pat the fillets dry with kitchen paper and season both sides with half the salt and the pepper.
- Brown the vegetables Melt half the butter in a large frying pan over a medium heat. Cook the mushrooms and onion for , stirring now and then, until the liquid has cooked off and they are soft and golden. Tip them onto a plate.
- Cook the fish Add the rest of the butter to the pan. When it foams, lay in the fillets and cook for on each side, until the flesh is opaque and flakes easily. Lift them onto a warm plate.
- Make the sauce Return the mushrooms and onion to the pan with the double cream, lemon juice and remaining salt. Simmer gently for until the sauce coats the back of a spoon.
- Finish Slide the fillets back in for 30 seconds to warm through, spoon the sauce over and scatter with parsley. Serve straight away.
What to serve and what to swap
Plaice with mushrooms and cream goes best with boiled new potatoes and a little butter, with green beans or buttered leeks on the side. Crusty bread works too if you want to mop up the sauce. A shallot gives a milder, sweeter sauce than the onion, and a splash of dry white wine added before the cream gives it a bit more edge.
Other plaice dinners worth trying are plaice with bacon and mushrooms and plaice fillet with parsley sauce.
Common problems and fixes for plaice with Mushrooms and Cream
- The mushrooms turn grey and watery instead of golden.
- Use a wide pan so they sit in a single layer, and leave them alone for the first couple of minutes. Wait until the liquid has evaporated before you expect any colour.
- The fillets break up when you turn them.
- Plaice is delicate. Use a fish slice, turn each fillet once only, and make sure the butter is foaming before the fish goes in so it does not stick.
- The sauce splits or looks oily.
- Keep it at a gentle simmer rather than a boil, and do not reduce it for longer than 3 minutes. If it does split, whisk in a splash of milk off the heat.
Frequently asked questions about plaice with Mushrooms and Cream
How do you know when plaice is cooked?
Plaice is cooked when the flesh turns from translucent to opaque white and flakes easily with a fork. Thin fillets take about 2 minutes per side in a hot pan.
Can you use frozen plaice fillets?
Yes, but thaw them fully in the fridge overnight first, then pat them very dry with kitchen paper. Wet fish steams rather than fries and the sauce ends up thin.
What can I use instead of double cream?
Crème fraîche is the best swap, because it is less likely to split. Stir it in off the heat and warm it through without boiling.
How long do leftovers keep?
Cool them quickly, keep them covered in the fridge and eat within 2 days. Reheat gently in a pan until steaming hot all the way through.
How did you like the recipe?
4.6 / 5 · 34 ratings
