 | Country of origin: Netherland |
 | The Latin name: Pleuronectus platessa |
 | English name: Plaice fillet |
 | Sizes: 80/100, 120/200 |
 | Nutrients per 100g: Nutritional value - 103,2 Cal., Protein - 17,2 g Fat - 3,8 g |
Plaice is a common name used for a group of flatfish.
It is a medium sized flatfish. It has a smooth skin as opposed to, for example, dab and long rough dab. It is easily recognized by the red or orange spots on the otherwise dark back, the underside is white.
Plaice is a popular flat fish with many of fish lovers. It has delicate white flesh meat and is perfect for frying in breadcrumbs or rolling and baking. Plaice can be skinned and the few bones can be easily removed .
Plaice fillet cooks very quickly - fillets should only need a total cooking time of 4-5 minutes, whether grilled, fried or poached. Use the poaching liquid to make a sauce, or coat fillets of plaice in egg and breadcrumbs and pan fry in butter and a little oil.
