Advertisement
Around the BBC
Elsewhere on the web
Glossary of food terms: P
Plaice
An orange-spotted flat sea fish. It's available fresh or frozen, whole or in fillets and has a mild sweet flavour. Fry or grill it on the bone, poach whole fish or fillets and use the poaching liquor to make a sauce, or coat fillets of plaice in egg and breadcrumbs and pan-fry in butter and a little oil. Sole or brill can be used instead of plaice.
You can find out more about flatfish in our Cook's Guide.
© MMIXThis page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
~RS~q~RS~plaice~RS~z~RS~39~RS~){kind=small}