Plaice with Leeks and Beaujolais Sauce

Gordy McDermott teams delicate fish with a gutsy red wine sauce to great effect in this easy but impressive dinner party dish
Plaice with Leeks and Beaujolais Sauce
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 40 minutes
  • Effort: easy


  • 100 g leeks
  • 15 g butter
  • 1 clove garlic, crushed
  • 50 g smokedlardons of bacon
  • 1 tbsp double cream
  • tsp fresh mint, chopped
  • salt andfreshly ground black pepper

For the sauce

  • 175 ml Beaujolais red wine
  • 50 ml port
  • 300 ml fish stock
  • 1/2 tsp caster sugar
  • 120 g butter, diced
  • salt and freshly ground white pepper

For the fish

  • 15 g butter, melted
  • 4 x 75 g plaice fillets, skinned
  • sprigs mint, to garnish


1. Cut the leeks in half lengthways. Bring a small pan of salted water to the boil, add the leeks and simmer for 2-3 minutes until tender but still retaining a little bite. Drain them well.

2. Melt the butter in a small pan, add the garlic, bacon and leeks and cook gently until all the excess water has evaporated. Stir in the mint and season with salt and pepper. Set aside and keep warm.

3. Put the Beaujolais, port, fish stock and sugar into a large pan and boil rapidly for about 10 minutes, or until reduced by three-quarters.

4. Add the butter, a few pieces at a time, until it has all been incorporated and the sauce is thickened and glossy. Adjust the seasoning as necessary.

5. Meanwhile, preheat a grill. Brush the melted butter over the fish and season with salt and freshly ground black pepper. Lay them on a lightly oiled grill pan and grill for 2 minutes.

6. Spoon the leeks on to 4 warmed plates. Put the plaice fillets on the plates and pour the sauce around. Garnish with mint and serve.

Rate This Recipe