Plaice Fillets Frozen 5kg – Beautiful Flavour
Plaice Fillets Frozen 5kg – Order Online or Call 07932 686498 to place an Order
How do you know when Plaice is Cooked
The best way to tell if your fish is done is by testing it with a fork at an angle, at the thickest point, and twist gently.
The fish will flake easily when it’s done and it will lose its translucent or raw appearance.
A good rule of thumb is to cook the fish to an internal temperature of 140-145 degrees.
Plaice with lemon parsley butter and crushed potatoes
This healthy plaice recipe, served with lemon parsley butter and crushed potatoes, is perfect for a quick midweek meal for two.
Plaice are usually in season from around June in the UK.
Ingredients
- 300g small new potatoes
- Small pack fresh flatleaf parsley
- 2 x 150g plaice fillets with skin
- 1 lemon
- 3 tbsp olive oil
- 2 tbsp plain flour
- 25g butter
Method
- Boil potatoes, halved, in salted water for 10 minutes or until tender.
- Drain, return to the pan and roughly crush with a fork.
- Season and stir in 2 tablespoons olive oil and a handful chopped fresh flatleaf parsley.
- Meanwhile, season plaice fillets and dust with a little plain flour.
- Heat 1 tablespoon olive oil in a large frying pan over a high heat.
- Add the fish, skin-side down, and cook for 2 minutes.
- Carefully turn over and cook for a further 2 minutes, or until cooked through.
- Transfer to 2 serving plates.Melt butter in the hot pan, stir in the juice of ½ lemon, a handful of chopped fresh flatleaf parsley and some seasoning.Drizzle over the plaice and spoon the potatoes alongside.Serve with the remaining ½ lemon, cut into wedges, and cooked broccoli, if you like.
European Plaice is by far the most important species in the Dutch fisheries.
Plaice is caught in the eastern Atlantic Ocean, in the coastal waters of Europe and in the western Mediterranean. Plaice Fillets Frozen 5kg
The large Dutch quotum guarantees a constant supply of fresh plaice, for which the average Plaice can reach a length of 1m and a weight of 7kg.
How to cook plaice
When buying whole plaice, look for bright orange spots and clear eyes, as these are indications of freshness. Plaice Fillets Frozen 5kg
Plaice is best eaten on the day of purchase but can be kept until the next day, otherwise it will keep in the freezer for a couple of months.
Plaice is very often bread crumbed and either shallow or deep-fried. Its thin fillets and delicate flesh means quick cooking methods such as frying are perfect.
Try cutting your Plaice into strips before bread crumbing to make goujons as a tasty snack, or for a healthier option, try baking or grilling the fish.
Plaice Fillets Frozen
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