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25 g Butter; (1oz)
2 Cloves garlic; crushed
4 Plaice fillets
125 g Button mushrooms; quartered (4oz)
1 200 millilit creme fraiche; (7 fl oz)
1/4 ts Paprika
2 tb Freshly chopped parsley
2 ts Cornflour blended with cold water
Salt and freshly ground pepper
Freshly chopped parsley to garnish
Heat half the butter in a large frying pan, add 1 clove of garlic and 2
plaice fillets and cook for 2 minutes on each side.
Remove from the pan, transfer to a warmed serving dish and keep warm.
Repeat with the remaining butter, garlic and plaice. Remove from the pan
and keep warm.
Add the salad onions and mushrooms to the pan, cook for 3-4 minutes then
add the creme fraiche, paprika, parsley, blended cornflour and seasoning.
Cook for a further 3-4 minutes, until just boiling.
Spoon over the cooked plaice and garnish with the parsley.
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