Ingredient: Plaice
Category: Fish
Season: All
European plaice , Pleuronectes platessa, are a commercially important flatfish occurring on the sandy bottoms of the European shelf. Its geographical range is from the Barents Sea to the Mediterranean.
Plaice are characterised by their smooth, brown skin, red spots and bony ridge behind the eyes. It feeds on polychaetes, crustaceans and bivalves and can be found at depths up to approximately 200 m
Plaice is sometimes used as the fish in fish and chips , in countries where the dish is popular.
In Danish cuisine plaice is one of the most commonly eaten fishes .
Filleted, battered and pan-fried plaice is popular hot or cold as an open sandwich topping together with remoulade sauce and lemon slices.
Battered plaice can also be served hot with french fries and remoulade sauce as a main dish; this fish and chips variant is commonly available as a children's special in Danish restaurants.
Breaded frozen plaice , ready to be baked or fried at home, are readily available in supermarkets.
Fresh plaice is also oven-baked .
Plaice is a popular fish with a good flavour and a fine texture.
The white underside fillet can be bought separately and as the skin is very tender, it tends to melt into the flesh during the cooking and can therefore be eaten.
Plaice is suitable for grilling, frying, goujons, rolling and stuffing, steaming and poaching.
Threats
Plaice, along with the other major demersal fish in the North Sea such as cod, monkfish and sole, is listed by the ICES as "outside safe biological limits." |