4 x 150g plaice fillets 2 knobs unsalted butter lemon wedges to serve Rinse the split peas in a sieve under the cold tap, then place them in a medium-size saucepan (ideally nonstick) with the cumin, ...

tartare sauce see On The Side below small capers chopped parsley Blend the two mustards in a small bowl. Place some flour on a dinner plate, season the plaice fillets and dip either side in the flour ...

4 very fresh plaice or sole on the bone 2 to 4 ounces butter 4 teaspoons mixed finely chopped fresh parsley, chives, fennel and thyme leaves Salt and freshly ground pepper Chef Darina Allen notes: ...

First, make the sauce. In a small pot on medium low heat warm the milk with the bay leaf, garlic and thyme to infuse for 4 minutes. Pass through a sieve and place the warm milk in a jug. Discard the ...

Make your mash as you normally would and just before serving check the seasoning and add the chopped herbs. To serve: Heat the fryer to 170oC. Carefully place the breaded fish into the fryer. Do this ...

Preheat the oven to 180°C. Begin by browning the butter. Place the unsalted butter in a small heavy-based pot and place on a medium-low heat. Once the butter has melted slowly turn the heat up to ...

Although largely overlooked in high-end gastronomic circles and rarely seen on the menus of top restaurants, the common plaice is a readily available, nutritious and inexpensive fish to cook. Although ...