MM. RICHARDSON

    Plaice Recipes


Whole Grilled Plaice
INGREDIENTS
4 Portions
800 g fillet of plaice   g
200 g finelyy chopped shallots
100 g butter/margarine
1 finely chopped clove of garlic
1 tsp dried thyme
3 sprigs of rosemary
juice of 1 lime
salt and ground pepper

  • Cook the onion mixture while the barbecue is heating up.
    Fry finely chopped shallots and garlic in 2 tablespoons of butter and 2 tablespoons water until the water has evaporated.
    Add herbs and season to taste with salt and pepper.
  • Brush the plaice with melted butter and season with ground pepper. Grill in a fish basket or fry in a pan.
    Season with salt when it is golden brown and ready. Serve with the onion mixture.
  • Steamed spinach and potatoes are very tasty with this, or you can serve potato salad and fresh vegetables as with other barbecue meals.



Herby-Almond-Plaice-Parcels

Preperation and cooking times

Ready in 30 mins

Serves 4

  1. Heat oven to 220C/fan 200C/gas 7. Place four fillets, skin side down, in a roasting pan.
    Season, then top with the lemon slices, mixed herbs and finish with the almonds.
    Cover with the other four fillets, skin side up, season the skin and drizzle with olive oil.
    Bake for 15-20 mins until the fish flakes easily.
    Serve with a green salad and some new potatoes.

Per serving

340 kcalories,
protein 36g,
carbohydrate 2g,
fat 21 g,
saturated fat 3g,
fibre 1g,
salt 1 g

Ingredients




Plaice Salad

Ingredients

455g (1lb) plaice fillets, skinned and cut into strips
150ml (5 fl oz) water
1 x 15ml spoon (1 tablespoon) lemon juice
salt and black pepper
half a melon, cut into triangles
6 small radishes, sliced
2 sticks celery, sliced
romaine lettuce hearts, inner leaves

Dressing
1 x 15ml spoon (1 tablespoon) white wine vinegar
3 x 15ml spoon (3 tablespoons) sunflower oil
1 x 15ml spoon (1 tablespoon) fresh dill, chopped

Serves 4

NUTRITIONAL VALUES PER PORTION (APPROX)
223 Kilocalories;
21g Protein;
14g Fat;
2g Fibre;
4g Carbohydrate.

Method

Poach the plaice in water with lemon juice and seasoning.  Drain and chill.

Carefully mix chilled fish together with remaining ingredients.

To make dressing, put all the ingredients in a screw top jar and shake well.

Pour over the salad and toss lightly.  Serve with walnut bread.




Fried Plaice