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, ...

Fish lovers should try the roasted fillet of Cornish plaice at Gordon Ramsay’s Verre restaurant, where exquisite European fare is the order of the day. 1 Place the sliced potatoes in a small ...

In a large heavy based medium sized saucepan on medium high heat cooked the sliced onions in the rapeseed oil for 4-5 minutes to soften. Add the minced garlic and cook for a further minute before ...

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: ...

This can be served as a first course or as a main course, depending on the size of the fish. All flat fish are delicious cooked in this way, e.g. black sole, lemon sole, brill, turbot, dab and ...

1 Put the softened butter into a bowl then add the garlic, mustard, lime and seabeet. 2 Fold the mixture together with a spatula, giving it a good beating to make it light and creamy. 3 Roll the ...

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 ...

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 ...