4 x 150g plaice fillets 2 knobs unsalted butter lemon wedges to serve Rinse the split peas in a sieve under the cold tap, then place them in a medium-size saucepan (ideally nonstick) with the cumin, ...

Fish lovers should try the roasted fillet of Cornish plaice at Gordon Ramsay’s Verre restaurant, where exquisite European fare is the order of the day. 1 Place the sliced potatoes in a small ...

I’ve always thought of plaice as a totally underrated fish. It has beautiful rusty red spots, and it is so sweet and tender, mostly because it dines predominantly on small shrimp. On the other hand, ...

This is a very nice way to prepare plaice. It’s OK grilled and nice tranches are good roasted on the bone, but I don’t think anything can beat it cooked in breadcrumbs. This somehow brings out the ...

1 Put the breadcrumbs, parsley, garlic, lime zest, jalapeños, mayonnaise and seasoning into a food processor and pulse until blended but not pasty. 2 Lay the plaice fillets on an oiled tray, skin side ...

Paul Flynn's buttery and garlicky fish is the perfect change from heavy Christmas time meals. Cook the garlic in the olive oil slowly over a gentle heat. When evenly golden brown add the butter and ...

tartare sauce see On The Side below small capers chopped parsley Blend the two mustards in a small bowl. Place some flour on a dinner plate, season the plaice fillets and dip either side in the flour ...

WE'RE incredibly lucky to have such a variety of fresh fish and seafood readily available to us in UK waters. Plaice is a longstanding favourite and staple of British cuisine with the UK being one of ...

10 shallots, finely chopped; 1 garlic clove, finely chopped; 200ml/7¼oz extra virgin olive oil; salt and freshly ground black pepper; 4 x 150g/5¼oz plaice fillets; 2tbsp plain flour, seasoned with ...

This recipe is a version of fish and chips from the chef's debut cookbook Perceptions - Recipes from Restaurant Mark Greenaway. The key components are there, but the dish is arranged differently.

Simply sign up to the Life & Arts myFT Digest -- delivered directly to your inbox. Think harpoons and I think of Queequeg. The film of Moby Dick — and later the book — enraptured me at a tender age ...