Preheat the oven to 220C/425F/Gas 7. 1 Melt 25g/1oz butter in a small pan. Stir in 2 tbsp flour and cook for a minute, stirring. Gradually pour in the milk, stirring until smooth after each addition. 2 Bring the sauce to a simmer and cook gently for a couple of minutes until slightly thickened, stirring occasionally. Season. Chop up the capers and stir into the cooked sauce. 3 Heat a frying pan. Chop the onion, add a little oil to the pan and then tip in the onion. Cook for 2-3 minutes until softened but not browned. 4 Crush the garlic clove into the onion mixture and cook for another 30 seconds or so, stirring. Add the butter beans, mix well to combine and remove from the heat. Chop up a small handful of the parsley and stir into the beans. 5 Place two 10cm/4" cooking rings on squares of lightly oiled foil set on a baking sheet. Spoon half of the beans and grate about 1 tbsp Parmesan on top of each one, then add 2 tbsp caper sauce. 6 Repeat these layers finishing with a grating of Parmesan and bake for 8-10 minutes until bubbling and lightly golden. 7 Carefully skin the plaice fillets and cut each one in half lengthways, along the natural join. Grate the rind from the lemon and chop up about two tablespoons of the parsley. Set aside. 8 Cut the crusts off the bread, cut into pieces, place in a processor and whizz to fine breadcrumbs. Tip out on to a plate, season generously and add the herbs and lemon rind, mixing well. 9 Heat a saute pan. Place the remaining tbsp of flour on a plate and season generously. Beat the egg and place in a shallow dish. 10 Toss the plaice pieces in the flour and dip in the egg. Finally coat in the flavoured breadcrumbs, shaking off any excess. 11 Heat a heavy-based frying pan until searing hot. Add 25g/1oz butter to the heated saute pan with 2 tbsp oil and cook each side for 2-3 minutes until crisp and lightly golden. Drain on kitchen paper to soak up excess oil. 12 Add the mustard to the remaining caper sauce with a squeeze of lemon juice and return to the heat. Cook for a minute or so until heated through. 13 Quarter each Parma ham slice and add to the heated frying pan. Cook for 30 seconds or so until crisp and lightly golden. Drain on kitchen paper. 14 Remove the butter bean gratin from the oven, transfer the cooking rings to the centre of a plate and remove the ring. Top with the plaice, garnish with the Parma ham crisps, drizzle around the remaining sauce and serve at once. Recipe by: Anything You Can Cook
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|Serving Size: 1 Serving (221g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 217 (69%)|
|Amt Per Serving||% DV|
|Total Fat 24.1g||32 %|
|Saturated Fat 14.2g||71 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 162.6mg||50 %|
|Sodium 117.5mg||4 %|
|Potassium 311.3mg||8 %|
|Total Carbohydrate 22.7g||7 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 18.5g|
|Protein 7.5g||11 %|
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Calories per serving: 316
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