Tuesday 26 April 2011: Plaice
I get these plaice in whole but skinned. Then I cut the head off and cut the tail straight and tidy up the edges. I pan fry it in butter and then when I turn it over it goes under the grill. It should come off the bone easily when it is cooked right.
In one of the restaurants in Holland where I trained, the waiters used to fillet it at the table. Although they were Dover Sole and not plaice. The head waiter there taught me how to fillet a cooked flat fish using the back of a spoon. You take off the top 2 fillets, lift off the bone and are left with the bottom 2 fillets. Very easy!!
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