This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results

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.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

Reviews / Comments

Not yet reviewed

Be the first to add a review