"MEow" <[email hidden]> wrote in message
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Quoted message said:I have two whole plaice in my refrigerator, but no idea how to cook it, since I don't want to just
cut them into filets, coat them, and fry them. Does anyone have a good recipe for them? It will
have to be without any kind of cheese, as I'm lactose intolerant, but ordinary milk and such can
easily be replaced by substitutes.
TYVM in advance.
How big are they?
plaice [PLAYC] The American plaice, also called Canadian plaice and dab, is a member of the FLOUNDER
family, which is found on both sides of the Atlantic. The fish can be various shades of reddish- to
gray-brown and has a lowfat, fine-textured flesh with a mild, sweet flavor. The American plaice can
get as large as 12 pounds but is usually marketed in the 2- to 3-pound range. It's available fresh
and frozen, either whole or filleted. The European plaice, a similar fish but with different
coloring, is found in the North Sea and is widely popular in Europe. Both the American and European
plaice are suitable for almost any cooking method. See also FISH; FLATFISH. © Copyright Barron's
Educational Services, Inc. 1995 based on
I would use any Flounder recipe and you should be just fine.
Dimitri
BAKED FLOUNDER ROLLS WITH TOMATO, BELL PEPPER, AND BACON 6 slices of lean bacon, chopped fine
1/4 cup finely chopped shallot
2/3 cup minced green bell pepper
3/2 cup dry white wine a 28-ounce can tomatoes including the juice, chopped
4/2 teaspoon crumbled dried basil six 1/2-pound flounder fillets, halved lengthwise and seasoned
with salt and pepper
5/2 cup fine fresh bread crumbs 2 tablespoons finely chopped fresh parsley leaves 1
tablespoon olive oil
In a skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to
drain, and discard all but 2 tablespoons of the fat. In the fat remaining in the skillet cook the
shallot and the bell pepper over moderately low heat, stirring, for 3 minutes, add the wine, and
boil the mixture, scraping up the brown bits, for 1 minute. Add the tomatoes with the juice, the
basil, and salt and pepper to taste and simmer the sauce, stirring occasionally, for 10 minutes, or
until it is thickened. On a work surface arrange the flounder fillet halves, skinned sides up,
beginning with the narrow end roll up each fillet half jelly-roll fashion, and secure each roll with
a wooden pick. In an oiled flameproof baking pan, 15 by 10 by 2 inches, arrange the fish rolls, seam
sides down and not touching each other, pour the sauce evenly over them, and bake the mixture in the
middle of a preheated 400°F. oven for 10 minutes. In a bowl stir together the bread crumbs, the
parsley, the bacon, and salt and pepper to taste and sprinkle the topping over the rolls. Drizzle
the fish rolls with the oil and bake the mixture for 10 minutes, or until the fish just flakes. (For
a crisper topping, the cooked mixture may be broiled under a preheated broiler about 4 inches from
the heat for 1 to 2 minutes.) Transfer the fish rolls to a heated platter and spoon the sauce and
topping over them. Serves 6.
Gourmet May 1992
