4 x 150g plaice fillets 2 knobs unsalted butter lemon wedges to serve Rinse the split peas in a sieve under the cold tap, then place them in a medium-size saucepan (ideally nonstick) with the cumin, ...

This is a very nice way to prepare plaice. It’s OK grilled and nice tranches are good roasted on the bone, but I don’t think anything can beat it cooked in breadcrumbs. This somehow brings out the ...

tartare sauce see On The Side below small capers chopped parsley Blend the two mustards in a small bowl. Place some flour on a dinner plate, season the plaice fillets and dip either side in the flour ...

Fish lovers should try the roasted fillet of Cornish plaice at Gordon Ramsay’s Verre restaurant, where exquisite European fare is the order of the day. 1 Place the sliced potatoes in a small ...

10 shallots, finely chopped; 1 garlic clove, finely chopped; 200ml/7¼oz extra virgin olive oil; salt and freshly ground black pepper; 4 x 150g/5¼oz plaice fillets; 2tbsp plain flour, seasoned with ...

1 Put the breadcrumbs, parsley, garlic, lime zest, jalapeños, mayonnaise and seasoning into a food processor and pulse until blended but not pasty. 2 Lay the plaice fillets on an oiled tray, skin side ...

Simply sign up to the Life & Arts myFT Digest -- delivered directly to your inbox. Think harpoons and I think of Queequeg. The film of Moby Dick — and later the book — enraptured me at a tender age ...

WE'RE incredibly lucky to have such a variety of fresh fish and seafood readily available to us in UK waters. Plaice is a longstanding favourite and staple of British cuisine with the UK being one of ...

First, make the sauce. In a small pot on medium low heat warm the milk with the bay leaf, garlic and thyme to infuse for 4 minutes. Pass through a sieve and place the warm milk in a jug. Discard the ...

Plaice are such a lovely fish to eat with a moist, fine texture and distinctive flavour which is very popular in the restaurant. Did you know with a Digital Subscription to The News, you can get ...

Plaice is a very common fish in Ireland and traditionally sold as fillets in fishmongers or supermarkets when I was a boy. Though not as meaty as turbot, it is great to cook on the bone and offers a ...