Plaice (Latin: Pleuronectes platessa) is a marine fish from the flounder family, a very close cousin of flounder and turbot. Like them, it has a characteristic, flattened body shape and eyes located on one side of the head – this is typical of flatfish that live at the bottom of the sea.
It can most often be found in the western and central Baltic Sea, where the water is saltier. Adult plaice like to stay at depths of several dozen meters, younger ones stay closer to the shore, on a sandy or clay bottom. It’s a long-lived fish – it can live up to 40-50 years, although most specimens are about 10-12 years old. The largest specimens of this fish can reach up to half a meter in length and weigh over 2 kilograms.
Plaice stands out smooth, almost slippery skinand. If we run a knife across its body, we won’t hear the characteristic squeak that a flounder makes. This is where its name “plaice” comes from.
Plaice meat it is one of the most valued among the Baltic fish. It has a snow-white color, compact structure and delicate taste that goes perfectly with many additives. It does not dominate the dish, so it perfectly absorbs the aromas of spices, lemon, butter or herbs.
It is also a fish that is exceptionally useful in the kitchen – it can be fried, baked, grilled, steamed, and even stewed in wine or vegetable sauce. It does not have many bones, so it is also suitable for children or people who usually avoid fish for this reason.
In terms of nutritional value, plaice is a real gem. Is lean and easily digestible – 100 grams of meat is only about 85-90 kcal. It contains a lot of protein and little fat. We will find in it:
- omega-3 acids that support the heart and nervous system,
- vitamin D, responsible for immunity and healthy bones,
- vitamin B12, crucial for concentration and energy,
- selenium, phosphorus and iodine, necessary for the proper functioning of the thyroid gland and metabolism.
Plaice does not require complicated processing – its the meat is delicate, so simple, classic recipes taste best. All you need is salt, pepper, a little butter and a few drops of lemon juice. But if you want to surprise your family with something unique, try preparing it in cheese bread.
Ingredients:
- 2 plaice fillets (approx. 300-400 g),
- 1 egg,
- 3 tablespoons of wheat flour,
- 4 tablespoons of breadcrumbs,
- 3 tablespoons of grated hard cheese (e.g. parmesan or grana padano),
- salt and pepper to taste,
- juice of half a lemon,
- clarified butter or oil for frying,
- parsley for decoration.
Preparation:
- Rinse the plaice fillets thoroughly, dry them with a paper towel and sprinkle with lemon juice. Season with salt and pepper.
- Beat the egg in a bowl and mix the breadcrumbs and grated cheese on a plate.
- Coat the fish in flour, then in egg and finally in cheese breading.
- Fry in heated clarified butter for 2-3 minutes on each side – until golden, crispy.
- Serve with new potatoes, sauerkraut salad or dill sauce.
Tip: If you don’t want to fry, you can bake plaice in the oven – at 190°C for about 15 minutes. Just sprinkle it lightly with olive oil and sprinkle with breadcrumbs and cheese.
There is no doubt that plaice is one of the most underestimated fish that can be found in Polish waters. Delicate, healthy and extremely tasty, it deserves a permanent place in our kitchen. It is a perfect alternative to cod or pollock, especially if you value the lightness and pure taste of fish.
Source: Terazgotuje.pl
