Not Just a Man's World

Another recipe that Mum cooked for me that worked perfectly.  It came from one of her fish recipe books but unfortunately I don’t know which.

It’s really tasty and don’t feel the need to skimp on the cornichons – we could barely taste them and could probably have done with a bit more of them.

Paleo plaice with egg and dill sauce

Ingredients (serves 4):
85g butter
4 plaice fillets (about 225g each)
Juice of ½ lemon
4 eggs, hard-boiled and finely chopped
4 cornichons or small gherkins, finely chopped
2 tbsp fresh dill, chopped (or 1 tbsp dried dill)

Directions:

1. Preheat a grill at medium heat.  Grease a baking sheet with butter or oil and put the fish fillets skin-side down on the baking sheet.
2. Melt the butter in a saucepan over a low heat, remove from the heat and brush a little of the butter over the fish on the baking sheet.  Retain the remaining butter to make the sauce later.
3. Place the fish under the grill and cook for 8 minutes without turning, until the flesh flakes easily.
4. Just before the fish is finished, add the lemon juice, eggs, cornichons and dill to the butter and heat gently for a couple of minutes, mixing together.
5. With a fish slice, transfer the fish to warm serving plates (fish goes cold really quickly), spoon over the sauce and serve up immediately.

Related posts:

1. Paleo recipes: parsley and lemon sauce (for fish)
2. Paleo recipes: mussels in a garlic cream sauce (primal)
3. Paleo recipes: satay sauce
4. Paleo recipes: pork chops in a spiced sauce