Plaice, what to do with it?

Ahleckz · 2 Jun 2015 at 12:30

I bought a whole fresh plaice this morning, and not sure what I want to do with it. Usually I'd make a meunière, but fancy something a bit different. Tarragon butter seems like an obvious choice, but wonder if there's any other ideas.

I don't mind making quite a fancy dish, or keeping it simple! Ideas and recipes welcome.

Raymond Lin · 2 Jun 2015 at 12:34

Fish curry?

HazardO · 2 Jun 2015 at 13:47

A couple of ideas..

http://www.greatbritishchefs.com/recipes/steamed-plaice-recipe
http://www.greatbritishchefs.com/recipes/bouillabasse-recipe-sea-bass-cod-mussels

Cosimo · 2 Jun 2015 at 14:46

http://www.italyum.com/seafood-recipes/132-plaice-with-potatoes.html#.VW2zoMvbL9Q

Akagi · 2 Jun 2015 at 14:49

You have no plaice here.

wez130 · 2 Jun 2015 at 14:55

Plaice is best served simple, lemon and caper butter maybe?

HazardO · 2 Jun 2015 at 15:10

wez130 said:
Plaice is best served simple, lemon and caper butter maybe?

Isn't that a sauce meunière?

ICEx21 · 2 Jun 2015 at 15:31

Plaice it in the oven....did I do that right?

Illgresi · 2 Jun 2015 at 19:32

Take each of the four fillets and roll them up into little cylinders, then pipe in Salmon Mousse and roast.

Might be a bit late of a suggestion for this evening though!

wez130 · 3 Jun 2015 at 08:28

HazardO said:
Isn't that a sauce meunière?

with capers added yes