Grilled whole plaice with brown shrimp and samphire butter

Plaice is a flat fish which is caught in many areas of the North East Atlantic. Plaice are commonly the cheaper and more abundant of the flat fish. They make an excellent menu item either whole or as fillets. Plaice have a defined season. They spawn from January to early April, so are best avoided during this time due to the effect this has on the yield and flesh quality. We always recommend serving seasonally to get the best quality fish to prepare and cook with. This is such a simple dish using simple ingredients. Let us do the skilled preparation by removing the dark skin and head, whilst you use your cooking skills to serve a great tasting UK flat fish.