PLAICE WITH ORANGE MAYONNAISE 香橙沙律魚柳

PLAICE WITH ORANGE MAYONNAISE

Wheat, gluten, corn, soya, dairy & nut free; can be egg free

This recipe dates back to my catering days and was always a very popular summer dish.

6 plaice, skinned and filletted (frozen will do very well)

salt and pepper

grated rind and juice of 3 oranges

grated rind and juice of 1 lemon

1 tbsp olive or sunflower oil

180 ml / 12 tablespoons good mayonnaise – check the

ingredients and use an egg-free one if necessary

6 anchovy fillets

1 extra orange, sectioned

with a little of the fish cooking juices – it should have a

coating consistency and not be claggy.

Coat the fish with the mayonnaise and decorate with the

anchovy fillets and the orange segments.

SERVES 6 – PER PORTION

432cals – 35g protein

31g total fat – 4.5g sat / 20g mono / 4g poly

4g carbohydrate of which 3.9g sugar

0.5g fibre – 464mg sodium / 0.1g salt

117mg calcium

GOOD SOURCE OF: Vitamin B1, B2, B3 B6, B12 & folate

Heat the oven to 170C/340F/Gas mark 31/2.

Sprinkle the fish with salt and pepper, the grated rind and

juice of one orange and the lemon.

Oil an ovenproof dish, roll up the fillets of plaice and lay

them in the dish.

Cover with a lid or foil and cook in a moderate oven for 20

minutes or in a microwave on full power for 6–8 minutes or

till the fish is cooked.

Cool the fish completely then remove from the juices to a

serving dish. Add the remaining orange juice and rind to the

mayonnaise, adjust the seasoning to taste and thin if neces