Whole Wild Plaice
- Caught in the waters around Scotland
- Partially prepared with head, fin and tailed removed for ease
- Pan fry or oven bake the way you like
Price per kg:
Pan - Fry from Defrosted: Rinse the Plaice quickly under cold running water then pat dry with kitchen paper. Lightly coat the plaice in plain flour, Heat a large frying pan until hot and add a little oil. When the oil is hot carefully add the plaice white side first and fry for 3-4 min, turn carefully and fry for a further 3-4 minutes, just before it's fully cooked add some cubes of unsalted butter and baste the fish with the foaming butter. Season well with salt and pepper and finish with a squeeze of fresh lemon juice.
Oven Bake - From Defrosted: Rinse the Plaice quickly under cold running water then pat dry with kitchen paper. Using a sharp knife cut 2 incisions into the thickest part of the top fillets .This will allow the fish to cook evenly. Preheat the oven to 220 C Fan / Gas 7. Brush a large baking tray with olive oil and heat, once hot carefully place the fish white side down into the tray. Season the fish with salt and pepper. And place in the middle of the oven and cook for approx 7-9 minutes or until the flesh has turned opaque and lifts from the bone, test at the thickest part of the fish. Half way through the cook brush the fish heavily with softened butter. Remove the fish from the oven and allow to rest for 1-2 minutes before serving. To serve remove the top fillets by sliding a palette knife under and lifting them off the bones. Once all the flesh is removed, lift the bones from the tail end to give access the two bottom fillets. Trap the lateral bones (which run all around the outside edge of the fish and into the fillets) with a knife and drag them away. Arrange the pieces onto preheated plates and sprinkle with the pan juices.
Please Note: Cooking appliances vary in performance, these are guideline only.