A bit of a random trip to Brighton pier, tired, hungover, late, and with a dead torch (it was probably the least I have ever been prepared) - we were greeted with nearly-no takeable fish. After 5h (as I’m not good at giving up) and a drained go-pro, we started to head back in - and found plaice chilling enroute (and a sole which I promptly missed). Selecting a fat, good-sized plaice, I at least had dinner for two.
Flatfish, butter, lemon, and potatoes are just a perfect match: can’t go wrong. This plaice ended up flakey, and buttery, with notes of lemon and parsley, the capers and shallots provided what can only be described as a "taste sensation", and the potatoes were garlicy and earthy with textures from crisp-like to baked. A brilliant combination, well worth a try.
Whole Plaice: gutted, scored. Drizzled in parsley butter (butter, parsley, salt, a little dill later). Baked 15 min 180C. Finished with lemon.
Shallots (sliced, baked under plaice). More shallots are better.
Capers (drained, baked under plaice).
Hasselback potatoes, with garlic, rosemary, salt (200C 40 min + 15min 180C) . Smaller potatoes would make the plate look more balanced (these were giant) - although more work, and I’m lazy.
16 сен 2024
