Has anyone a quick but tasty recipe for cooking place, apart from the obvious one of wrapping in foil and baking for half an hour.

Hope this makes sense, cos if it works, tastes excellent.

If it's whole, then make a cut down to the backbone, on the top, and then cut sideways to the left as close to the bones as possible. This will make kind of a pocket on left, repeat on right so you have two pockets. For the stuffing, get some melt some butter in a small pan, add a bit of flour, a splodge of tomato puree, and cook for a minute or so. Then add a good handful of chopped cooked prawns, mix well and season to taste. Using a spoon, push this stuffing mixture into the pockets you have created, cover with foil, and lob it into the oven for 20 minutes.

Lovely.
Paul

Nice suggestion, Paul.

My preference is keep one 2 lb'er if you are lucky enough. Put the rest back unless deeply hooked.

Cur down to the backbone on both sides.Cut the edge of the fringes (fins). Remove the four fillets by cutting from backbone outwards.
Saute in butter for 2 minutes on each side'

Make a cheese sauce as follows:

melt 4 oz butter. Don't allow to burn. Mix in 2 teaspoons of cornflour. Simmer without burning. Add 1/2 cup of milk and quickly shred 3 - 4 tablespoons of strong cheddar cheese. Just melt together under low heat. Add cut parsely as garnish.

Place two fillets of plaice on two warmed plates.

Serve with petite pois and carrots juliene.

Well, koof me, I'm a TV chef, eh?

Chips ain't bad either.

[ 28. April 2004, 05:53 PM: Message edited by: H.A. ]

nuke it in a micro then add the edible bits to a sarnie ,cover in brown sauce ,lightly toast and lick off the sauce ,discard the rest in the bin,about 1 min ,quick enough

[ 27. April 2004, 08:05 PM: Message edited by: chesters1 ]

cut into strips about 6 inches long...cover in light herb seasoned flour bit of sea salt etc...get some bacon or parma ham going in the frying pan, add the plaice...accompany with either fried potato or dauphinwhatever theyre called potato.

Argh, my mouths actually watering...its bloody gorgeous!

Nobby.
Just cooked a couple of the weekends catch.
2/3rds of the way up the oven on a baking tray at gas mk6.
Wash them under a cold tap to get off all the gunge. Cut off the protruding fins. Make a couple of small incisions through the meatiest parts. Then dry them. Smear them with melted butter and a sprinkling of herbs (if you haven`t got fresh herbs, may I suggest Tesco`s Italian seasoning).
Bake them for 10mins per side. When they come out of the oven, you`ll want to put another few in!
Don`t add lemon juice, or the cats will never eat up all the bones?
Well it worked a treat for me last night!
Paul.
Better still. Get a wife that can cook?