Fish of the Month - Plaice
Plaice
Plaice is a readily available flat fish that swims close to the seabed eating razor clams, crabs and other shellfish. It is closely related to the Dover Sole and is recognisable by the bright orange spots on its back.
Plaice is available all year round but is generally in better condition and tastier from mid summer to mid winter, outside the spawning season.
Baked Plaice with Prawns
(Serves 4)
2 large plaice fillets, cut in half lengthways to make 4 long fillets
115g small prawns or shrimps
½ glass of white white
handful of fresh chives finely chopped
juice & zest of half a lemon
50g chilled butter, cut into cubes
salt and freshly milled black pepper
Method
Preheat oven to 190°C.
Place the fillets on a board with the skinned side uppermost. Divide half of the prawns between each fillet, placing them at the head end. Roll up from head to tail and arrange in a roasting tin standing on their ends. You may need cocktail sticks to secure the rolled fillets. Pour the white wine, juice & lemon zest into the dish.
Cover and bake for 15-20 minutes until fish is tender. Remove fish from pan, and place roasting tin on hob. Reduce liquid by half, add chopped chives and whisk in cubes of hot butter. Stir through remaining prawns.
Arrange plaice fillets on plate, remove cocktail sticks and spoon over prawn sauce.
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