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|title=Plaice: Cooking Wiki | |||
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|keywords=#plaice #remouladesauce #remoulade #frenchfries #lemon #fishandseafood | |||
|hashtagrev=12032020 | |||
|description=European plaice are a commercially important flatfish occurring on the sandy bottoms of the European shelf | |||
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[[Image:Pleuronectes_platessa.jpg|300px|thumb|right|Plaice]] | [[Image:Pleuronectes_platessa.jpg|300px|thumb|right|Plaice]] | ||
European plaice are a commercially important flatfish occurring on the sandy bottoms of the European shelf. Plaice are characterised by their smooth, brown skin, red spots and bony ridge behind the eyes. | European plaice are a commercially important flatfish occurring on the sandy bottoms of the European shelf. Plaice are characterised by their smooth, brown skin, red spots and bony ridge behind the eyes. | ||
In North German and Danish cuisine plaice is one of the most commonly eaten fishes. Filleted, battered and pan | In North German and Danish cuisine plaice is one of the most commonly eaten fishes. Filleted, battered and pan fried plaice is popular hot or cold as an open sandwich topping together with [[remoulade sauce]] and [[lemon]] slices. Battered plaice can also be served hot with [[french fries]] and [[remoulade]] sauce as a main dish. Breaded frozen plaice, ready to be baked or fried at home, are readily available in supermarkets. Plaice is sometimes used as the fish in fish and chips, in countries where the dish is popular. Fresh plaice can also be oven-baked. | ||
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May, June, July, August, September, October, November, December & January. | |||
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[[Category:Ingredients]] | [[Category:Ingredients]] | ||
[[Category:Fish and seafood]] | [[Category:Fish and seafood]] | ||
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/plaice|#plaice]] [[Special:Search/remouladesauce|#remouladesauce]] [[Special:Search/remoulade|#remoulade]] [[Special:Search/frenchfries|#frenchfries]] [[Special:Search/lemon|#lemon]] [[Special:Search/fishandseafood|#fishandseafood]] | |||
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