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Whole baked plaice in butter sauce

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A whole plaice is served with a rich butter sauce that contains shellfish, sea vegetables and sparkling wine.

Ingredients

For the butter sauce

For the plaice

  • 150g/5½oz unsalted butter
  • 1 large 800–900g/1lb 12oz–2lb whole plaice, cleaned, fins and guts removed
  • 1 lemon, sliced into thin rounds
  • 4 thyme sprigs
  • salt and freshly ground black pepper
  • freshly steamed buttered new potatoes and asparagus, to serve