Plaice Fillets

£34.95

  • Fillets of Plaice
  • One side of skin on and bones removed
  • Can be cooked from frozen
  • Average 12 fillets per pack (2.5 – 3kg)
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About this product

Plaice is a species of flatfish that is found in the North Atlantic and the North Sea. A popular orange-spotted flat sea fish with a mild, sweet flavour. It has a brown or gray color on its upper side, with a white or pale yellow underside. Plaice are bottom-dwelling fish and are typically found on sandy or muddy substrates. They are a popular food fish and are often caught by commercial and recreational fishermen. They are caught mainly by trawling, but also by beam trawling, longlining and gillnetting. They are also farmed in some countries. The plaice is a relatively long-lived species, with a maximum age of around 25 years.

Ingredients (allergens in bold) – Skin on fillets of Plaice (fish)

 

You can check out some fantastic recipes here –

Preparation

Plaice cooks very quickly – fillets should only need a total cooking time of 4-5 minutes, whether grilled, fried or poached. Use the poaching liquid to make a sauce, or coat fillets of plaice in egg and breadcrumbs and pan fry in butter and a little oil.

What to Serve with Plaice Goujons?

Plaice goujons are usually served with chips and peas. However, they can also be served with other side dishes, such as roasted vegetables, mashed potatoes, rice, or salads. For a healthier option, you can serve them with grilled vegetables or a green salad.

What to Serve with Plaice Fillets?

Some good side dishes to serve with plaice fillets are boiled or mashed potatoes, rice, pasta, couscous, quinoa, vegetables (such as broccoli, carrots, green beans, peas), salads (such as Caesar salad, Greek salad, mixed green salad), and bread (such as rolls, garlic bread, naan bread).

What Sauce to Have with Plaice?

Plaice pairs well with sauces that are light and delicate in taste, such as hollandaise sauce, beurre blanc, or lemon butter sauce. You can also try a simple olive oil and lemon juice dressing. For a more adventurous pairing, try a salsa verde or aioli.

What to Serve with Breaded Plaice?

Breaded plaice goes well with potatoes, whether they are boiled, mashed, roasted, or chips. You can also serve it with rice, pasta, quinoa, couscous, or bulgur wheat. As for vegetables, peas, carrots, green beans, and corn go well with breaded plaice. Lastly, this dish can be served with different sauces like ketchup, tartar sauce, cocktail sauce, or mayonnaise.

What to Serve with Pan Fried Plaice?

There are a few things that go well with pan fried plaice. One option is to serve it with roasted vegetables, like roasted potatoes, carrots, and parsnips. Another option is to serve it with steamed vegetables, such as broccoli, green beans, or peas. You could also serve it with a salad or coleslaw.

 

 

 

 

Preperation

Plaice can be prepared in a variety of ways, including baking, frying, grilling, and steaming.

Here is a simple recipe for pan-fried plaice:

Ingredients:

  • 4 plaice fillets
  • Salt and pepper, to taste
  • Flour, for dusting
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • Lemon wedges, for serving

Instructions:

  1. Season the plaice fillets with salt and pepper.
  2. Dust the fillets with flour, shaking off any excess.
  3. Heat the butter and olive oil in a large pan over medium-high heat.
  4. Carefully add the plaice fillets to the pan and cook for 2-3 minutes per side, or until golden brown and cooked through.
  5. Serve the plaice with lemon wedges and your choice of sides and garnishes.

Alternatively, you can also bread and deep fry the plaice, or you can use it to make fish cakes, soups or chowders, or even in a fish pie. Other flatfish such as dab, flounder or lemon sole.

Serving

Plaice is a versatile fish that serves well with a variety of flavors and ingredients. Here are a few classic side dishes and garnishes that complement plaice nicely:

  • Mashed potatoes: A creamy and comforting side dish that is perfect for soaking up the juices from the pan-fried plaice.
  • Vegetables: Plaice is a great source of lean protein, so it’s a great addition to a hearty salad or a medley of steamed vegetables. Carrots, green beans, asparagus, broccoli, are some vegetables that pair well with plaice.
  • Lemon: A squeeze of fresh lemon juice brings out the flavors of the plaice and adds a bright, acidic contrast to the dish.
  • Herbs: Fresh herbs such as parsley, chives, dill, or tarragon bring a fresh, fragrant note to the dish.
  • Sauces: A simple butter and lemon sauce or a white wine and caper sauce are classic accompaniments to plaice.
  • Crispy bacon, capers, and chopped hard-boiled egg make great garnishes for plaice.

Remember that plaice is a mild fish and it can be paired with a variety of flavors and ingredients, you can play around with different seasonings and spices to find the perfect combination for your taste.

Drinks

Plaice is a mild-flavored fish that pairs well with a variety of drinks. Here are a few options to consider:

  • White Wine: A dry white wine such as Sauvignon Blanc, Chardonnay, or Riesling is a great match for plaice. These wines have a crisp acidity that helps to cut through the rich flavors of the fish, and their flavors are subtle enough to allow the fish to shine.
  • Beer: A light beer such as a lager or pilsner, can also pair well with plaice. The carbonation in beer can help to cleanse the palate between bites, and the hops can complement the flavors of the fish.
  • Sparkling Wine: Sparkling wines like Champagne, Cava or Prosecco are also a good match for plaice. The bubbles in sparkling wines can help to refresh the palate and bring out the flavors of the fish.
  • Cider : A dry or off-dry cider can also be a great pairing for plaice. The acidity and effervescence of the cider can help to cleanse the palate and complement the flavors of the fish.
  • Cocktails: A gin and tonic, a vodka tonic, or a white sangria, can be a great way to enjoy plaice.

Keep in mind that the drink you choose should complement the flavors of the plaice and not overpower them, so it’s always a good idea to taste a little bit of the fish before you select a drink.

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