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1
Preheat the oven to 180C/160C Fan/Gas 4.
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2
Wash the spinach in cold water, then drain in a colander.
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3
Stir-fry for 3-4 minutes in a wok.
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4
Tip back into the colander and press with the back of a wooden spoon to press out as much liquid as possible.
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5
Once cool, squeeze with your hands to extract more liquid.
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6
Put in a bowl.
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7
Heat 15g butter in a pan then add the crushed garlic and cook for a minute.
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8
Add to the spinach and season.
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9
Mix well.
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10
To skin the plaice, put on a board, skin-side down, and hold in place at the tail end.
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11
Insert a sharp knife at a slight angle between the skin and flesh and, moving away from yourself, cut the skin from the flesh with a slight sawing movement.
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12
Spread the fillets, skin-side down, with the crab.
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13
Share the spinach between them and fold in three.
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14
Put in a greased ovenproof dish, skin-side down, and dot with the rest of the butter.
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15
Cover the dish with foil and bake for 15-20 minutes or until the fish flakes easily.
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16
Put the wine in a pan and boil until reduced by half.
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17
Remove from the heat, add the stock and any fish juices.
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18
Mix the cornflour with 2tbsp cold water and stir into the pan.
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19
Bring to the boil, stirring constantly, and simmer for a minute.
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20
Add the creme fraiche and parsley and serve with the plaice and broccoli.
