This recipe is a partnership of two favourites of classic French cuisine: duxelles — the savoury chopped mushrooms used in the filling – and the artichoke with its distinctive flavour.
To make the stuffing, mix together the curd or low-fat soft cheese, parsley, lemon rind and water. Divide the mixture among the plaice fillets and spread it over the skinned side.
Cook the wild rice in a large saucepan of boiling salted water for 40-45 minutes, or according to packet instructions, until tender. Drain thoroughly.
If possible, buy very small or baby poussins for this recipe. If these are not available, buy slightly larger poussins and serve half a poussin per person.