Plaice With Prawns And Asparagus

4 plaice fillets
salt
freshly ground black pepper
1 x 350 g/12 oz can asparagus spears, drained
15 g/1/2 oz polyunsaturated margarine
100 g/4 oz peeled prawns
few drops of lemon juice
150 ml/1/4 pint half dry white wine and half
water, mixed
4 white peppercorns
2 bay leaves
25 g/1 oz dry skimmed milk powder
1 tablespoon cornflour
Garnish:
1 tablespoon chopped parsley
lemon twists

Skin the fish and season well with salt and pepper to taste. Divide the asparagus into 4 portions and roll a portion in each fish fillet. Secure each roll with a wooden cocktail stick. Lightly grease an ovenproof dish with the margarine and arrange the fish rolls in it. Scatter the prawns over the top. Sprinkle with lemon juice, wine mixture, peppercorns and bay leaves; cover and cook in a preheated moderate oven (180 °C/350 °F, Gas Mark 4) for 30 to 40 minutes. Lift out the fish rolls and prawns, remove the cocktail sticks, and set aside On a serving dish. Keep warm.

Strain the fish liquid and stir in the skimmed milk powder. Mix the cornflour with a little of the liquid in a bowl, then stir in the rest. Pour into a saucepan and bring to the boil, stirring continuously until thickened. Taste and adjust the seasoning if necessary. Pour the sauce over the fish rolls, sprinkle with chopped parsley and garnish with twists of lemon.

Serve at once with a crisp green salad and new potatoes or tiny carrots and mangetout. SERVES 4