Online Ordering February Update

Online Ordering - February Update

Online ordering is now open for collection on or after 13th February. If you’re planning ahead for Valentine’s Day, please feel free to place your order online as normal.

For collections this week or before 13th February, I’m still asking customers to get in touch directly. With the ongoing variability in landings and prices, it’s the best way for me to make sure you get the very best fish available on the day.

You can call, text or WhatsApp me on 07354 849465, or send an email to info@passionateaboutfish.co.uk

Thanks so much for your patience and as always, we’ll make sure it’s worth it!

Sue

Pleuronectes platessa

Plaice

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You can't order this product online at the moment, but if you give us a call or send a text to 07354 849465 we'll be able to advise on availability

We only buy plaice between May and December. This is when they are in their prime with deep, firm fillets. A large whole plaice of around 800g to 1 kilo serves 2 people well. It is a fabulous fish to be cooked on the bone, but if you prefer we can fillet for you

We like to keep it simple with most of our recipes. A classic for plaice is simply pan-frying the fillets Meanwhile, season plaice fillets and dust with a little plain flour.

Rapeseed oil is great for cooking fish, it has a higher 'flash point' than olive oil, so can get a lot hotter before burning, giving you a lovely crispy skin.

- Dry the fillets with a little kitchen paper to remove excess moisture
- Heat a drizzle of oil in a pan.
- Add the fillets skin-side down and cook for 3 minutes or so
- Carefully turn over and cook for a further 3 minutes, or until cooked (this will depend on the thickness of the fillets. Once cooked lift them out onto warm plates
- Add a knob of butter to the pan, a squeeze of lemon, some chopped parsley and a few capers (optional). Drizzle over the plaice and serve on crushed baby potatoes

Allow 4-500g of whole fish per person - remember you will lose around 50% of the weight of the fish if you have it filleted