European plaice is a delicious fish, that I have recently fell in love with. The last time I served it, I just breaded it, sautéd in a very hot pan, and set in the oven to bake the rest of the way. That's my cheating way to get the lovely breaded fish filé, and not get all the oil from frying it.
I added a dash of powdered paprika to the breading mix, with salt and pepper, of course.
Plaice (Pleuronectes platessa)
Plaice is the best-known flatfish in our Western European climate. Its spine is formed in a similar way to the common dab, the turbot and the flounder. One of the characteristics of Plaice is the red spots on the brown/green side of the fish near the eyes. The other side is white with some dark patches.
It is found in the Northeast Atlantic seas, ranging from the White Sea to southern Portugal and the North Sea to the western Baltic Sea. Plaice lives on a mixture of sandy and clay seabeds at a depth of 200m near the coast and at a depth of 400m in the Mediterranean. It can reach a maximum length of 95cm, a weight of 7kg and an age of about 50 years. However, such large sizes are rarely caught. The average length varies between 25cm and 40cm and its average weight varies between 2 and 3kg. Plaice feeds off bristle worms, muscles with thin shells and beach fleas.
I hope you are enjoying the last rays of the warm sun. I have enjoyed the long, warm summer for sure, but now I am ready for some soup evenings, big hoodies, candle light, and Saturday baking.
Till next time
I'm a chef and a pastry chef, and I love food. Preparing a meal for someone is a show of love; for your craft, for the ingredients, and for the ones eating.
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