Crab-stuffed plaice with cucumber cream sauce
Serves: 2
Prep time: 30 minsTotal time: 
Recipe photograph by Martin Poole
Crab-stuffed plaice with cucumber cream sauce
‘This is like something you would order in a Michelin-starred restaurant, but it’s actually very easy to make,' says chef Tristan Welch
Serves: 2
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
576Kcal
Fat
38gr
Saturates
20gr
Carbs
5gr
Sugars
3gr
Fibre
2gr
Protein
39gr
Salt
1.3gr
Tristan Welch
Tristan began his career working for Gary Rhodes, Gordon Ramsay and Michel Roux Jr, before spending three years working in the Caribbean. As Chef Director at Parker’s Tavern at The University Arms Hotel in Cambridge, Tristan sources as much seasonal, local produce as possible, and reimagines some great British classics.
See more of Tristan Welch’s recipes
Tristan Welch
Tristan began his career working for Gary Rhodes, Gordon Ramsay and Michel Roux Jr, before spending three years working in the Caribbean. As Chef Director at Parker’s Tavern at The University Arms Hotel in Cambridge, Tristan sources as much seasonal, local produce as possible, and reimagines some great British classics.
See more of Tristan Welch’s recipes
Ingredients
- 2 plaice fillets (about 150g each)
- 150ml white wine
- 50ml double cream
- 50g crème fraîche
- 125g cucumber, peeled, deseeded and diced
- 2 sprigs dill, chopped, plus extra to garnish
- 15g butter
- 200g young spinach
- whole nutmeg, to grate
For the stuffing
- 100g mixed crab meat (we used Good Tide Seafood Co.)
- 2 spring onions, finely chopped
- 2 tsp mayonnaise
- 1 tbsp breadcrumbs*
- 1 tsp lemon juice
Step by step
Get ahead
Prep the stuffed plaice fillets, cover and chill. Prepare the diced cucumber, measure out all the remaining ingredients and organise your pans and utensils, ready to cook.
- For the stuffing, gently mix the crab with the other ingredients and season to taste.
- Skin the plaice fillets and place skinned-side up on your board. Spread with the stuffing mixture and then roll the fillets from head to tail to make a cushion. Put in a small ovenproof dish, with the tail end tucked underneath to secure. Chill until needed.
- When ready to cook, preheat the oven to 200°C, fan 180°C, gas 6. Pour the white wine over the fish, sprinkle with a little salt, cover with foil and bake for 10-12 minutes.
- Once the fish is cooked, carefully strain the cooking juices into a small pan, re-covering the fish to keep it warm. Briskly bubble the cooking juices to reduce by half then add the cream and crème fraîche. Simmer for 2-3 minutes until slightly thickened then stir through the cucumber and chopped dill.
- At the same time, melt the butter in a large saucepan and add the spinach. Finely grate over some nutmeg with a pinch of salt. Toss the spinach to coat in the butter and allow to wilt.
-
To serve, divide the spinach between two plates and lay the plaice on top. Spoon on the sauce and finish with small sprigs of dill.
*Use gluten-free breadcrumbs, if required.
