Name: Plaice with tartare sauce
Yield: Serves 2
Ingredients: 4 tablespoons baby capers, well rinsed; 35 g butter, plus extra for greasing; 6 small gherkins, drained and chopped; 1 whole plaice (about 800-900 g), or megrim or flounder, gutted and degilled; lemon wedges, to serve; ½ teaspoon caster sugar; black pepper; ½ teaspoon flaked sea salt; 1 heaped teaspoon Dijon mustard; 1 small garlic clove, roughly chopped; 2 medium free-range egg yolks; 150 ml sunflower oil; flaked sea salt and black pepper; 2-3 teaspoons tarragon vinegar; 1-2 tablespoons finely chopped dill; 1 tablespoon finely chopped tarragon; 50 ml extra virgin olive oil; 2-3 tablespoons single cream; 1 small banana shallot, finely chopped

Preparation info

Serves
2

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

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