Plaice on Spinach in Cheese Soufflé

This is really a version of eggs florentine using fish instead of eggs, and the whole cooked in a cheese soufflé rather than with just a cheese sauce poured over. I love plaice, and I always think it grossly unfair that dreary old lemon sole gets a far higher rating than the humbler plaice. Plaice has far more taste than lemon sole, and I can only think that lemon sole’s higher status is because the name ‘sole’ has connotations in people’s minds with the far more worthy and aristocratic Dov