- Serves: 2
- Cook Time: 25 minutes
- Prep Time: 20 minutes
- Effort: easy
For the beurre rouge
- 60 ml red wine
- 20 ml red wine vinegar
- 1 tbsp finely chopped shallots
- 100 g cold, unsalted butter, cut into cubes
- lemon juice, (optional)
For the squid
- 225 g squid
- 1 cloves garlic, finely chopped
- 1 tbsp olive oil
- 1 tbsp chopped parsley
- ¼ lemons, juice only
For the plaice
- 1-2 tbsp vegetable oil
- 2 x 250g steaks plaice, on the bone
- drizzle extra virgin olive oil
1. For the beurre rouge: bring the wine and vinegar to the simmer with the shallots over a medium heat, then cook until the liquid has reduced in volume by about two-thirds and has become syrupy in consistency.
2. Turn the heat down to the lowest setting and whisk in a cube of butter at a time until the sauce emulsifies and is smooth and creamy. Season to taste with salt and freshly ground black pepper and some lemon juice, if preferred. Keep the sauce warm.
3. For the squid: clean the squid and cut the body into rings. Quickly fry the garlic in a pan of hot olive oil and add the squid just as the garlic is beginning to brown. Season with salt and freshly ground black pepper. Turn the squid over and fry for a further 2-3 minutes, or until the squid is tender and just cooked through. Add the parsley and lemon juice.
4. For the plaice: heat the vegetable oil in a large frying pan over a medium high heat. Rub a pinch of sea salt and some olive oil into the plaice steaks and add to the pan. Fry for 4-5 minutes, then turn over and cook for a further 3-4 minutes, or until the fish is golden-brown all over and cooked through.
5. Serve the plaice with the squid spooned over the top and the beurre rouge drizzled over.
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