Baked plaice with prawns and salsify

Preparation info
  • Serves


    • Difficulty


Appears in
Soho Cooking

By Alastair Little

Published 1999

  • About

Probably the best fish I have ever served was some plaice from Poole in Dorset. Caught by divers (they were looking for scallops at the time), they arrived in Frith Street still alive, in time to be served for lunch. Plainly roasted and served with a rather old-fashioned prawn sauce, they were simply delicious. While it is important for the chef to get excited when really superb produce arrives, it is much more significant when the customers confirm it. In the case of this plaice, several o