Plaice with tartare sauce

Plaice very much reminds me of the West Country, where you find it advertised on all the pub blackboards. It also reminds me of my grandmother, who never passed up an opportunity to eat one (if found advertised with breadcrumbs). Plaice are rather out of fashion these days, which in the case of some fisheries is probably a good thing. Compared to grandiose turbot, it is a modest fish with a very fine, distinctive yet hard-to-describe taste - one that I adore, and I love tartare sauce to go