Plaice is a flat fish which is otter trawled in the North East Atlantic. Plaice are commonly the cheaper and most abundant of the flat fish and make an excellent menu item whole, or as fillet. Plaice is hugely seasonal and comes off menus between January and April due to the huge effect the roe has on the yield and flesh quality through the spawning season.

Buttered steamed plaice dish





  • Plaice fillets skinned - 4
  • Jersey butter - 40g
  • Dry white wine - 60ml
  • Pickled cucumbers - 100g
  • Warm tartare butter sauce - 400ml
  • Tempura batter mix - 100g
  • Casa de mare capers fine - 80g
  • Shallot banana - 100g
  • White wine vinegar - 110ml
  • Water - 400ml
  • Fennel seeds - 2g
  • Whole black peppercorn - 1g
  • Cumin seeds - 1g
  • White mustard seeds - 2g
  • Caster sugar -40g
  • Cucumber - 1pce
  • 2 Eggs tray free range
  • White wine vinegar - 40ml
  • English mustard - 4ml
  • Jersey butter - 60g
  • Shallot banana - 20g
  • Double cream - 100ml
  • Vegetable stock mix -100g
  • Cornish sea salt
  • Whole black peppercorn - 0.5g
  • Cold pressed rapeseed oil - 60ml
  • Cocktail gherkins - 12g
  • Chive - 2g
  • Tarragon -1g
  • Parsley flat - 2g
  • Dill - 2g


Step 1 | Buttered plaice

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Butter sheets of greaseproof paper to fit inside a frying pan.

Place the plaice fillets on the paper butter side up and then put these into a hot frying pan- Allow the plaice to brown slightly before adding the white wine and cover with a lid to steam until cooked – 5-6 minutes.

Make the tempura mix and drop in the sliced shallots and capers then deep fry quickly until crunchy and cooked. -Keep warm

Drain the cucumber and warm the sauce.

Flood the plate with sauce then top with cooked plaice fillets, finish with pickled cucumber, crispy shallots and capers and fresh chervil

Step 2 | Pickled cucumber

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In a saucepan add the vinegar, water, spices and sugar then bring to a boil and simmer for 10-15 minutes.

Remove from the heat and add the sliced cucumber and dill sprigs and allow to cool. – Leave overnight or for a few days for best results.

Step 3 | Warm tartare butter sauce

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In a mixing bowl add 2 egg yolks, vinegar, mustard and whisk together.

Melt 20g of the butter and add the finely diced shallots then add the vegetable stock, double cream, salt & freshly cracked black pepper, bring to a simmer and cook until the shallots are softened.

Pour the shallot mix into the egg mix and whisk together then slowly add the oil and the remaining butter.

Add chopped gherkins & herbs to finish – Keep warm

Have a question about this recipe?

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