Ingredients
1 jar Seriously Good Wild Mushroom & Mascarpone sauce
200g spinach, washed
100g ricotta
2 tbsp freshly grated Parmesan
50g fresh white breadcrumbs
1 medium egg yolk
Sea salt and freshly ground black pepper
4 skinless plaice fillets, about 150g each
Olive oil, to drizzle
Method
Preheat the oven to 180?C/fan 160?C/gas 4. Tip the spinach into a large saucepan with 2 tablespoons of boiling water and cook for 1-2 minutes, stirring well, until the leaves have just wilted. Drain the spinach and then squeeze out as much excess water from the leaves as possible. Roughly chop the spinach and leave to cool.
In a bowl mix the ricotta, Parmesan and half the breadcrumbs with the egg yolk and some seasoning. Fold the chopped spinach through the mixture. Slice the plaice fillets in half lengthways. Lay the fillets out on a board, skinned side facing up. Divide the spinach filling between the fish then roll them up.
Pour the Seriously Good Wild Mushroom & Mascarpone sauce into a medium baking dish and arrange the plaice roll-ups on top. Sprinkle over the remaining breadcrumbs and drizzle with a little olive oil. Bake for 15-20 minutes, until the fish is cooked and the breadcrumbs are golden and crisp.
Credit
Brought to you from Seriously Good sauces by Gordon Ramsay for Comic Relief.
