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Plaice (Pleuronectes platessa)

If treated in a simple way - such as frying with butter, and a little lemon - the plaice is an under-estimated fish; and can be excellent when fresh. Large fish can be filleted, but it is unsuitable for complicated handling, as the flesh isn"t firm enough to stand up to being rolled. It is also commonly found off the Northern coast of France, where it is called Plie or sometimes Carrelet. For recipes see Gourmet Britain Recipe section.

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