Plaice with roast sprouts and curry cream recipe
 Fish fillets are basted in a lime butter and served with curry cream and roasted sprouts and sprout tops. 10g/⅓oz unsalted butter 1 shallot, peeled and diced1 garlic clove, chopped1 tbsp mild curry powder splash cider vinegar 100ml/3½fl oz dry cider 100ml/3½fl oz fish stock 100ml/3½fl oz double cream1½ tsp wholegrain mustard 1 tbsp chopped fresh tarragon3 gherkins, choppedsalt and freshly ground black pepper 10g/⅓oz unsalted butter 1 shallot, peeled and diced 1 garlic clove, chopped 1 tbsp mild curry powder splash cider vinegar 100ml/3½fl oz dry cider 100ml/3½fl oz fish stock 100ml/3½fl oz double cream 1½ tsp wholegrain mustard 1 tbsp chopped fresh tarragon 3 gherkins, chopped salt and freshly ground black pepper 2 tbsp olive oil10 or so small Brussels sprouts 1 handful Brussels sprout tops salt and freshly ground black pepper 2 tbsp olive oil 10 or so small Brussels sprouts 1 handful Brussels sprout tops salt and freshly ground black pepper olive oil2 large plaice fillets15g/½oz butter squeeze lime juice olive oil 2 large plaice fillets 15g/½oz butter squeeze lime juice Method To make the curry cream, heat the butter in a frying pan and fry the shallot and garlic until softened. Add the curry powder and cook out. Pour in the cider vinegar followed by the cider and cook until reduced. Pour in the stock and reduce again. Stir in the cream, mustard, tarragon and gherkins. Season with salt and pepper, transfer to a bowl and keep warm. To make the sprouts, preheat the oven to 220C/200C Fan/Gas 7. Mix the oil and sprouts in a roasting tin. Roast the sprouts for 5–10 minutes until coloured and caramelised and then add the sprout tops to the tin. Season with salt and pepper and cook until the tops have wilted. To make the plaice, heat the oil in a large frying pan and fry the plaice fillets until golden. Add the butter and lime juice and baste in the juices for 6–8 minutes. Serve the plaice with the curry cream and roast sprouts and tops. To make the curry cream, heat the butter in a frying pan and fry the shallot and garlic until softened. Add the curry powder and cook out. Pour in the cider vinegar followed by the cider and cook until reduced. Pour in the stock and reduce again. Stir in the cream, mustard, tarragon and gherkins. Season with salt and pepper, transfer to a bowl and keep warm. To make the curry cream, heat the butter in a frying pan and fry the shallot and garlic until softened. Add the curry powder and cook out. Pour in the cider vinegar followed by the cider and cook until reduced. Pour in the stock and reduce again. Stir in the cream, mustard, tarragon and gherkins. Season with salt and pepper, transfer to a bowl and keep warm. To make the sprouts, preheat the oven to 220C/200C Fan/Gas 7. Mix the oil and sprouts in a roasting tin. Roast the sprouts for 5–10 minutes until coloured and caramelised and then add the sprout tops to the tin. Season with salt and pepper and cook until the tops have wilted. To make the sprouts, preheat the oven to 220C/200C Fan/Gas 7. Mix the oil and sprouts in a roasting tin. Roast the sprouts for 5–10 minutes until coloured and caramelised and then add the sprout tops to the tin. Season with salt and pepper and cook until the tops have wilted. To make the plaice, heat the oil in a large frying pan and fry the plaice fillets until golden. Add the butter and lime juice and baste in the juices for 6–8 minutes. To make the plaice, heat the oil in a large frying pan and fry the plaice fillets until golden. Add the butter and lime juice and baste in the juices for 6–8 minutes. Serve the plaice with the curry cream and roast sprouts and tops. Serve the plaice with the curry cream and roast sprouts and tops.