Plaice in Cream

Plaice in Cream

No ratings yet
Top-quality fish abounds off the East Anglian coast and plaice often features in the catch. It is aflat white fish with a delicate flavour. The skin on one side is brownish, with orange spots, and on the other is pearly white. Plaice is best enjoyed in a simple recipe.
Servings: 4
Calories: 313


  • 1/2 oz butter
  • 1 small onion skinned and finely chopped
  • 5 floz fresh double cream
  • 1/4 pint fish or vegetable stock
  • blade of mace
  • salt and pepper
  • 8 single plaice fillets each weighing 3 oz, skinned
  • fresh parsley sprigs and lemon twists to garnish


  • Melt the butter in a large frying pan, add the onion and cook for about 3 minutes, stirring occasionally, until softened.
  • Stir in the cream and stock and bring to the boil. Lower the heat, add the mace and season lightly to taste. Gently add the fish to the pan, loosely folded in half. Spoon the cream over the fish. Cover and poach gently for about 5 minutes, until the fish is tender and just flakes.
  • Carefully transfer the fish to a warmed plate, using a fish slice, cover and keep warm. Boil the cooking liquor until slightly thickened.
  • Spoon the sauce over 4 warmed plates, discarding the mace. Arrange the fish on top and garnish with parsley sprigs and lemon twists.
Calories: 313 kcal
Carbohydrates: 4 g
Protein: 31 g
Fat: 20g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 181 mg
Sodium: 295 mg
Potassium: 616 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 695 IU
Vitamin C: 3 mg
Calcium: 80 mg
Iron: 1 mg
Cuisine British
Ingredients Fish & Seafood, Plaice
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating