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South Indian Fish Sandwich
Grilled plaice fillets marinated in spices, layered with a savory spiced crabmeat filling, served with fresh tomatoes and cress.
Fish and Chips with Crushed Garden Peas
Crispy battered fish and homemade chips served with a unique twist of cold, crushed chilli and mint peas.
Fish Goujons and Tartare Sauce
Crispy homemade fish nuggets served with a fresh, creamy herb and caper tartare sauce for dipping.
Fried Flat Fish with a Bean Stew
Pan-fried plaice or lemon sole served over a hearty stew of chorizo, haricot beans, peppers, and savory herbs.
Paupiettes of Plaice with Cauliflower Purée and Soused Turnip
Steamed plaice fillets rolled into paupiettes, served with creamy cauliflower purée, tangy soused turnips, and fresh crabmeat.
Plaice with Pea Purée, Bacon, New Potatoes and Asparagus
A healthy, delicious meal featuring steamed plaice fillets served with smooth pea purée, crispy bacon, and seasonal spring vegetables.
Steamed Plaice in a Creamy White Wine Sauce with Broccoli, Asparagus and Mushrooms
Delicate steamed plaice fillets served with seasonal vegetables in a luxurious reduced white wine and cream sauce.
Scallops and Shrimps with Beurre Blanc, Topped with Puff Pastry
Scallops and shrimps in shells with fish mousse and vegetables, topped with puff pastry and served with buttery herb sauce.
Crisp Fried Plaice
Deep-fry fresh plaice in a light, fizzy batter made with sparkling water for a crisp and golden finish.
Whole Baked Plaice with Cider Onions, Tarragon and Anchovy Butter
A simple one-pot seafood dish featuring whole baked plaice served with cider-infused onions and a savory herb butter.
Plaice with Shellfish and Wild Garlic
Pan-fried plaice topped with a rich shellfish reduction, fresh squid, shrimp, and aromatic wild garlic for a coastal seafood feast.
Breaded Plaice with Herbed Rice Salad
Crispy breaded plaice fillets served with a refreshing herb-infused basmati rice salad containing peppers and citrus juice.
Pan-Fried Plaice with Blackberry Vinaigrette
Pan-fried plaice fillets served over blanched mangetout with a warm, sweet blackberry and red wine vinegar dressing.