#DEXTER Posted April 22, 2019 Posted April 22, 2019 The recipe Trim the dark green florets from a 500g broccoli and set aside. Thinly slice the stalks then sauté them in 30g of butter for 3 or 4 minutes until bright and translucent, then add the florets and continue cooking for 3 or 4 minutes until they are tender. Add salt and pepper and 250ml of double cream and bring to the boil. Get an overhead grill hot. Gently, without breaking the florets, fold in 60g of grated Parmesan then spoon into 2 small, oven-proof dishes. Cook under the heated grill for 4 or 5 minutes until golden and bubbling, then serve with the grilled plaice below. Place 2 fillets of plaice skin-side down on a foil-covered baking sheet. Melt 30g of butter in a small pan and season with salt and a little pepper. Spoon the butter over the fish. Cook under the overhead grill for 3 or 4 minutes, until the fish is patchily golden and tender enough to cut with a fork. Serve with the creamed broccoli. Enough for 2. The trick Cook the broccoli first, then the plaice. The plaice cooks very quickly, in just 3 or 4 minutes, which is just enough time for the broccoli to settle. The stalks should be cooked first, then the florets, as they are tougher and need a few minutes longer. Slice even the thickest stalk no thicker than a £1 coin. The twist Use mushroom instead of broccoli. Slice chestnut mushrooms thinly and cook in a little butter until golden. Then add the cream and grated Parmesan as above. A little garlic, sautéed with the broccoli stalks or mushrooms, is a good idea, as is the inclusion of a little chopped tarragon, added at the same time as the florets.
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