Plaice with an Egg and Butter Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

A sauce of chopped hard-boiled egg with melted butter is known as sauce Polonaise, though this Eastern European dish is not Polish at all. It rambles across the boundaries of Eastern European countries and is delicious wherever it is eaten.


  • 4 plaice fillets, about 225 g/8 oz each
  • 75 g/


  1. Put the fish, skin side down, on a sheet of greased foil on a grill (broiler) rack. Melt the butter in a small pan and brush a little over the fish. Season with salt and pepper.

  2. Grill (broil) the fish under a moderate heat for 8–10 mi