{"title":"Plaice","description":"\u003ch2\u003eWhat it is\u003c\/h2\u003e\n\u003cp\u003ePlaice is a sweet, delicate flatfish with soft white flesh and a fine flake, easy to spot by its orange spots. We prepare it to order at the counter, \u003ca href=\"\/products\/plaice\"\u003ewhole on the bone or filleted and skinned\u003c\/a\u003e, and cut into goujons if you like. Priced by weight, filleted, skinned and pin-boned by hand at no charge.\u003c\/p\u003e\n\u003ch2\u003eWhy choose it\u003c\/h2\u003e\n\u003cp\u003ePlaice is the gentle family flatfish and the one to choose for a quick sweet supper or for \u003ca href=\"\/blogs\/journal\/plaice-goujons\"\u003ecrisp crumbed goujons\u003c\/a\u003e. It cooks in minutes, it is mild enough for children and it takes a simple butter and lemon or a light crumb without fuss.\u003c\/p\u003e\n\u003ch2\u003eHow it tastes\u003c\/h2\u003e\n\u003cp\u003eSweet and mild with a soft, delicate flake that is more tender than Dover sole and quicker to cook. The flesh is fine and light and does not hold its shape as firmly as turbot or sole, so it suits gentle handling and quick cooking. On the bone it stays moist and sweet.\u003c\/p\u003e\n\u003ch2\u003eHow to cook it\u003c\/h2\u003e\n\u003cp\u003ePan-fry fillets in butter for a minute or two a side, cut them into goujons and crumb and shallow-fry them, grill or bake a whole fish at 190C, or dust and fry it whole. It needs very little time.\u003c\/p\u003e\n\u003ch2\u003eWhat goes with it\u003c\/h2\u003e\n\u003cp\u003eBrown butter, lemon, capers and parsley. Peas, new potatoes and tartare sauce. A light crumb for goujons and a wedge of lemon.\u003c\/p\u003e\n\u003ch2\u003eHow long it takes\u003c\/h2\u003e\n\u003cp\u003eFillets pan-fry in 1 to 2 minutes a side, goujons fry in 2 to 3 minutes, and a whole plaice bakes or grills in 8 to 12 minutes. Plaice cooks fast, so watch it. Times vary with size.\u003c\/p\u003e\n\u003ch2\u003eNutrition\u003c\/h2\u003e\n\u003cp\u003ePlaice is high in protein and very lean, with little fat. A typical fillet carries around 16 to 18 grams of protein. It is a good source of B vitamins and a light, easily digested fish.\u003c\/p\u003e\n\u003ch2\u003eSustainability\u003c\/h2\u003e\n\u003cp\u003eAsk at the counter for the day's sourcing. We can advise on responsibly sourced plaice and on size and season, and suggest an alternative like lemon sole or dab if you want one.\u003c\/p\u003e\n\u003ch2\u003eWhere to buy it\u003c\/h2\u003e\n\u003cp\u003eAt the counter at 18 Barnes High Street, cut to order, or delivered across south west London and shipped across the UK.\u003c\/p\u003e\n\u003cp\u003e---\u003c\/p\u003e\n\u003ch2\u003eCommon questions\u003c\/h2\u003e\n\u003ch3\u003eWhat is the difference between plaice and lemon sole?\u003c\/h3\u003e\n\u003cp\u003eBoth are soft mild flatfish, but plaice has a sweeter flavour and orange spots, while lemon sole is a touch firmer and more delicate. Both cook quickly and suit butter and lemon.\u003c\/p\u003e\n\u003ch3\u003eHow do I make plaice goujons?\u003c\/h3\u003e\n\u003cp\u003eCut skinned fillets into strips, coat them in flour, egg and breadcrumbs, and shallow-fry for 2 to 3 minutes until golden. Serve with lemon and tartare.\u003c\/p\u003e\n\u003ch3\u003eShould I cook plaice on the bone or filleted?\u003c\/h3\u003e\n\u003cp\u003eOn the bone keeps it moist and sweet and is easy to lift at the table. Filleted is quicker and good for goujons or a fast pan-fry. We prepare it either way at the counter.\u003c\/p\u003e\n\u003ch3\u003eWhy does my plaice fall apart?\u003c\/h3\u003e\n\u003cp\u003ePlaice has a soft delicate flake, so cook it quickly, turn it only once and lift it with a wide spatula. A whole fish on the bone holds together better than thin fillets.\u003c\/p\u003e\n\u003ch3\u003eCan I freeze plaice?\u003c\/h3\u003e\n\u003cp\u003eYes, though it is a fish worth eating fresh. Wrap it tightly, freeze it quickly and defrost in the fridge overnight.\u003c\/p\u003e\n\u003ch3\u003eIs plaice suitable for children?\u003c\/h3\u003e\n\u003cp\u003eYes. Plaice is mild, sweet and soft with a fine flake, and once filleted and pin-boned it is an easy fish for children. We pin-bone it by hand at the counter.\u003c\/p\u003e","products":[{"product_id":"plaice","title":"Plaice","description":"\u003cp\u003ePlaice is a sweet, delicate flatfish with soft white flesh, a fine flake and unmistakable orange spots on its dark side. The flesh is lighter than sole and cooks in very little time, and on the bone it stays moist and sweet.\u003c\/p\u003e\u003cp\u003eAt the Barnes counter we prepare it whole and cleaned for the grill, trimmed, or filleted and skinned by hand. Ask for the fillets cut into goujons if you are crumbing them.\u003c\/p\u003e\u003cp\u003ePan-fry fillets in butter for one to two minutes a side, bake or grill a whole fish at 190C for eight to twelve minutes or shallow-fry crumbed goujons. Peas, brown butter and tartare sauce are the classic company.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Whole (cleaned)","offer_id":58313213280520,"sku":"FTS-PLAICE-1","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Trimmed","offer_id":58313213313288,"sku":"FTS-PLAICE-2","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Fillet","offer_id":58313213346056,"sku":"FTS-PLAICE-3","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/18-brixham-plaice_fc39e380-24d7-482c-8f9c-259876489615.jpg?v=1785174626"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/collections\/fts-plaice-whole-ice.jpg?v=1785185992","url":"https:\/\/fromthesea.co.uk\/collections\/plaice.oembed","provider":"From The Sea","version":"1.0","type":"link"}