Plaice saltimbocca

Serves 6 Starters and mains

Polenta And Plaice 4719



  • 150ml dry white wine
  • 4 sprigs lemon thyme
  • 100ml fish stock
  • 6 x 230g-250g plaice fillets, skin removed
  • 11⁄2tbsp extra virgin olive oil
  • 6 large sage leaves
  • 6 slices prosciutto crudo
  • 25g butter, cut into cubes

For the polenta

  • 100g polenta
  • 3tbsp extra virgin olive oil, plus extra, for greasing
  • 25g parmesan, freshly grated

To serve

  • 200g young leaf spinach
  • 25g butter


To make the polenta, put 800ml water in a saucepan and bring to the boil over a medium heat. Pour in all of the polenta and stir continuously to stop any lumps forming while maintaining a gentle simmer for 1 minute. Reduce the heat and continue to stir for 4 minutes until the mixture leaves the sides of the pan. Add the oil and parmesan and season to taste with a few sea salt flakes.

Rinse a 27cm x 18cm x 2cm tin so that it has a fine coating of cold water over the surface, to help prevent sticking. Spoon the polenta into the tin and smooth the surface with a spatula dipped into water. Allow to cool completely and then refrigerate, ideally overnight.

When ready to cook the dish, tip the set polenta onto a board and cut into 6 pieces. Brush the smooth surface of the polenta pieces with oil and cook on a medium-hot griddle pan or non- stick frying pan for around 4 minutes until golden lines form on one side. Lay them on an ovenproof tray and set aside.

Heat the oven to 150C/300F/ Gas 2. Put the wine and thyme in a small pan over a low heat and reduce by halfl. Add the fish stock and reduce again to around 100ml. Remove from the heat and leave to infuse.

Gently put the plaice fillets in a shallow dish or a tray large enough to hold them all. Spoon over 1⁄2tbsp of oil to lightly coat the fish, season with salt and pepper and set aside for 15 minutes.

Fold each whole fillet in half with what would've been the skinned- side innermost and wrap with a slice of prosciutto. Secure a large sage leaf with a cocktail stick.

Place the polenta in the oven to warm through. Add the remaining tbsp of oil to a large frying pan and place over a medium-to-high heat. Add the saltimbocca and fry for around 1 minute until lightly browned. Turn and cook for a further 3-4 minutes. Transfer to a plate and put in the oven to keep warm while cooking the spinach and finishing the sauce.

Put the spinach and butter in a saucepan over a medium heat, cover and wilt for 2 minutes. Drain well and keep warm in the pan.

Dab the oil from the pan with kitchen paper, then place back over the heat and add the cubed butter. When it’s melted and just starting to fizz, pour in the reduced white wine and fish stock and cook until it thickens to a coating consistency. Season with salt and pepper to taste. Put a piece of polenta on each serving plate and top with a little of the spinach and a saltimbocca. Pass the sauce through a sieve into a bowl then spoon it over and around the fish to serve.

Food styling and recipes: Linda Tubby. Photography and prop styling: Angela Dukes
Polenta And Plaice 4719
Food styling and recipes: Linda Tubby. Photography and prop styling: Angela Dukes


Get Premium access to all the latest content online

Subscribe and view full print editions online... Subscribe