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Steamed plaice in a creamy white wine sauce with broccoli, asparagus and mushrooms

Plaice is well suited to steaming as it retains the delicate flavour and texture of the fish. Try it with James Martin's cream sauce for a little luxury.

Equipment and preparation: For this recipe you will need two steamers.

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For the steamed plaice

  • 2 whole plaice, filleted, bones reserved
  • salt and freshly ground black pepper
  • 4 cocktail sticks, soaked in water

For the vegetables and white wine sauce