Steamed Plaice with Cucumber, Dill and Horseradish

In terms of eating quality, plaice has a near unique slot in the fishy hierarchy. With its mild but sweet flavour, its melting texture that’s difficult to overcook, its ready availability and its low price, it’s a wonder that it hasn’t yet joined the list of fish under threat – cod, haddock, tuna, wild salmon, scallops, lobster. I suppose its association with the fish ‘n’ chip shop and the other fishy also-rans to be found there – rock salmon, huss – hasn’t done its image much good over the