Flatfish, such as plaice, turbot and sole, were regularly consumed as part of a medieval meal, according to analysis of fishbone remains found at archaeological sites across Europe. Previous research ...

To make the plaice meatballs, bring water to a boil in a saucepan, then add the plaice fillets (1) and boil them for 1 minute. Use a slotted spoon to drain them (2), place them on a cutting board, and ...

To prepare the plaice with Hollandaise sauce, start with the sauce: first, make the clarified butter; cut the butter (1), let it melt in a bain-marie being careful to skim it (2), and once purified of ...

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. F rozen fish can be very good indeed. It can be juicy and impeccably fresh – fresher, usually, than most fresh ...

Simply sign up to the Life & Arts myFT Digest -- delivered directly to your inbox. Think harpoons and I think of Queequeg. The film of Moby Dick — and later the book — enraptured me at a tender age ...

Plaice is available fresh or frozen and can be bought whole or as fillets. Plaice cooks very quickly - fillets should only need a total cooking time of 4-5 minutes, whether grilled, fried or poached.

A healthy and delicious meal of steamed fish and vegetables. Equipment and preparation: for this recipe you will need a two-tier bamboo steamer. Roll up each of the 12 plaice fillets and set aside.

You can substitute the plaice with skate, sole, brill or prawns depending on what is available. Served with a Lemon and Chive Mayonnaise You can substitute the plaice with skate, sole, brill or prawns ...

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or ...

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or ...

FOLLOWING their recent successful expeditions to Rye in search of black bream, Mick Toomer, Graham Patching and Southend Angling Centre proprietor Rory Coase have turned their attention to big plaice.