Poached Plaice with Cider and Onions

Poached Plaice with Cider and Onions

Serves 2


25g butter
A glug of olive oil
1 large onion, thinly sliced
2 cloves of garlic, crushed
500ml good quality dry cider
2 bay leaves
2 sprigs of fresh thyme
2 x 150g plaice fillets
A small handful of fresh parsley, finely chopped
Salt and freshly ground black pepper


Melt the butter in a heavy bottomed pan and add the olive oil.  Add the onions and cook slowly for 10-15 minutes so that they gently brown and melt but do not fry.  Add the plaice, garlic, cider, bay leaves and thyme and simmer for 5-6 minutes, turning the fillets over if needed.  Lift the fish fillets out and place them on a serving plate.  Add the parsley to the pan, turn the heat up and reduce the liquid by a third.   Season to taste.


Place a pile of onions on top of each piece of fish and spoon the remaining juices around.  Alternatively, put the fish back into the pan and take the whole thing to the table.