Fiskerens Rødspætter

Fishermen’s plaice

Preparation info

    • Difficulty

      Easy

Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

Method

A friend who has often been to sea with fishermen from Esbjerg told me how they deal with freshly caught plaice; ‘a man’s way of cooking’.

Gut a plaice of medium size and remove the skin from the back only. Put it in cold sea water to cover and bring this to the boil over a moderate flame. Then turn off the heat and leave it,