Fish and Seafood Recipes - Plaice Goujons with Turnip, Orange and Basil

Ingredients                 

• 225 g/8 oz/1 cup long-grain rice

• 450 ml/2 cups chicken stock

• 1 orange, rind grated and reserved, then segmented

• 1 onion, finely chopped

• 15 g/1 tbsp butter

• 1 turnip, cut into thin matchsticks

• 30 ml/2 tbsp orange juice

• 450 g/1lb ready-crumbed plaice goujons

• 6 basil leaves, torn into small pieces

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Method:

1. Wash the rice well. Drain and place in a pan with the stock and orange rind.

2. Bring to the boil, cover, reduce the heat and cook gently for 20 minutes until the stock is absorbed and the rice is tender.

3. Meanwhile, fry (sauté) the onion in the butter for 2 minutes until soft but not brown.

4. Add the turnip and cook for 1 minute. Add the orange juice, cover and simmer gently for 3-4 minutes until the turnip is almost tender but still has 'bite'.

5. Grill (broil) the goujons, turning once. Spoon the orange rice on to serving plates. Arrange the goujons to one side.

6. Garnish with a little pile of turnip, scattered with the basil leaves at one side of the plates and the orange segments.