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Braised Lemongrass-Skewered Plaice with Creamy Tomato and Tarragon Sauce and Spinach
Pan-seared plaice rolls braised in white wine and fish stock, served with a creamy tarragon tomato sauce and wilted spinach.
Pan-Fried Plaice with Crab and Samphire
Pan-fried plaice fillets served with white crab meat herbs and samphire, finished with a savory brown crab meat sauce.
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.
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.
Seared Plaice Fillets with Warm Butterbeans, Lemon, Chilli and Herbs
Seared plaice served on softened butter beans, lightly spiced with lemon, thyme, mint, and a touch of crème fraîche.
Roasted Plaice Fillets with Creamed Garlic Cabbage, Sautéd Potatoes and Sauce Vierge
Pan-fry and roast plaice fillets, serve with simmered creamed savoy cabbage, crispy sautéed new potatoes, and a warm tomato-herb oil.
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.
Pan-Fried Plaice with Blackberry Vinaigrette
Pan-fried plaice fillets served over blanched mangetout with a warm, sweet blackberry and red wine vinegar dressing.
Plaice with Mushroom Scales and Creamy Leek Sauce
Oven-baked plaice topped with mushroom scales served alongside braised potatoes in a rich, buttery leek and cream sauce.