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 ...

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 ...

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 ...

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 ...

1 Put the softened butter into a bowl then add the garlic, mustard, lime and seabeet. 2 Fold the mixture together with a spatula, giving it a good beating to make it light and creamy. 3 Roll the ...

Preheat the oven to 180°C. Begin by browning the butter. Place the unsalted butter in a small heavy-based pot and place on a medium-low heat. Once the butter has melted slowly turn the heat up to ...

Make your mash as you normally would and just before serving check the seasoning and add the chopped herbs. To serve: Heat the fryer to 170oC. Carefully place the breaded fish into the fryer. Do this ...

4 very fresh plaice or sole on the bone 2 to 4 ounces butter 4 teaspoons mixed finely chopped fresh parsley, chives, fennel and thyme leaves Salt and freshly ground pepper Chef Darina Allen notes: ...

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 ...