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Plaice is a good flatfish. Its texture is quite tender and its taste delicate. therefore it is best cooked very lightly without too much seasoning. "Meunière": lightly covered with floor and panfried in butter is a very good way of cooking a delicate fish. The resulting taste is so fresh, that one can eat the meat without any lemon or additional ingredient.
Cost: £16.63 for two fillets totalling 482g on 18/08/2010 (£34.50/kg). Very good size for two.
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| The two fillets. |
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| Lightly brush with flour. |
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| Pan-fry in butter on both sides. |
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| Cooked fillets. |
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| Presentation. |
Foreign names: Plie, Carrelet (France), Scholle (Germany).
Description: dextral flat fish. Orange spots on the brown eyed side.
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