Plaice stuffed with crab

Mix together soft cream cheese with white crab meat and a few chopped chives. Season the mixture with black pepper. Put a spoonful of the crab mixture at the end of a plaice fillet and roll the fillet up around the crab and secure with a cocktail stick. Put the rolled plaice fillets in an oven proof dish and pour over 100ml of white wine and 100ml of stock.

Bake in the oven for approx 25 minutes until the plaice has cooked through. Add 100ml of double cream for the last 5 minutes of cooking time.

Serve with lemon wedges, potatoes and green veg.