Plaice, (Pleuronectes platessa), commercially valuable European flatfish of the family Pleuronectidae. The plaice, like others of its family, normally has both eyes on the right side of the head. It also has about four to seven bony bumps near its eyes
Plaice is a common name for a group of flatfish that comprises four species: the European, American, Alaskan and scale-eye Plaice.
They live on the sandy bottoms of the European shelf. Its geographical range is from the Barents Sea to the Mediterranean.
- Product Information
A very popular fish, with its light and flaky texture and its wonderful flavour. Extremely easy to cook either by poaching or grilling with a little butter and often served with a bechemel sauce and a slice of lemon or lime for an extra little flavour. Sold by the whole fish and packed in a vacuum pouch.
In Danish cuisine they are one of the most commonly eaten fishes. Filleted, battered and pan-fried plaice is popular hot or cold as an open sandwich topping together with remoulade sauce and lemon slices. Battered plaice can also be served hot with french fries and remoulade sauce as a main dish; this fish and chips variant is commonly available as a children's special in Danish restaurants. Breaded frozen plaice, ready to be baked or fried at home
- Cooking Guide
It is always good to consume Plaice after it is cooked: heat annihilates any toxic substances, such as Anisakis, a widespread parasite, Not many recipes call for you to blend fish, but Plaice Ceviche is an exception to that rule. A lot of recipes call for Plaice to be fried and like a lot of fish it is very simple to do so, this typically takes about 2-3 minutes on each side. Place can be microwaved very easily, it doesn't take long and holds its shape this usually takes 5-6 minutes depending on the size of the fillet. Plaice is wonderful Grilled and can be done in as little as 3-5 minutes, but i always find the key is in the preparation and butter, a pinch of thyme and a drizzle of orange juice brushed on to the Plaice before going under the grill really help to bring out the flavour. Many recipes suggest baking plaice and it is so easy to do, they take about 10-12 min at 180 degrees C. Poaching Plaice is a great way to serve it as it it healthy as well as quick and easy, you can roll up your place fillets (Skin facing inwards) pop a cocktail stick through it and lower it in to simmering water, preferably seasoned and let simmer for about 10 min. Steamed Plaice is a popular method of cooking this fish, much like the sole the Plaice has a very similar method, The fillets are placed on a sheet of buttered parchment paper and into a hot pan, ensuring a gentle heat is used to cook and steam the fish to perfection in just a 15-20 minutes. We will supply fresh Plaice , loose wrapped on the vans, or you can order it Vacuum sealed which will give it longer life and make it easier and less smelly to store. Keep it chilled or freeze it it will be fine for 2-3 days fresh, but use your nose and your brains for best results.
- Nutrition Data
Nutrition Facts For a Serving Size of( g) Calories Calories from Fat( %) % Daily Value * Total Fat Saturated fat Monounsaturated fat Polyunsaturated fat Trans fat Cholesterol Sodium Potassium Carbohydrates Net carbs Sugar Fiber Protein
- Recipe Ideas
Leek and Plaice Pie
Leek filling1 tbspbutter1onion, chopped600 gleek, cut into rings1organic orange or organic lemon, use grated zest and juice½ tspsalta littlepepper2 tbspcrème fraîche
Pastry & fish2puff pastry dough, rolled into a circle2 tbspbreadcrumbs500 gplaice fillets (MSC)½ tspsalta littlepepper1egg, beaten
Sauté the onion in the butter. Add the leek and cook briefly. Add the orange zest and juice to the leek, season. Cover the leek and simmer for approx. 5 mins., allow to cool a little, stir in the crème fraîche.
Pastry & fish
Place one sheet of pastry in a round tin (approx. 30 cm in diameter) lined with baking paper. Firmly prick the pastry base, sprinkle with the breadcrumbs, cover with the leek filling, smooth down. Season the fish fillets and place on top of the leek mixture. Fold the protruding pastry edges over the filling, brush with egg. Firmly prick the second sheet of pastry, place on top of the filling, trim the edges and press down well. Brush the pie with egg.
Bake for approx. 25 mins. in the lower half of an oven preheated to 220°C. Allow to cool a little on a cooling rack, serve warm.