Plaice is a popular fish with a good flavour and a fine texture.
The white underside fillet can be bought separately and as the skin is very tender, it tends to melt into the flesh during the cooking and can therefore be eaten.
Plaice is suitable for grilling, frying, goujons, rolling and stuffing, steaming and poaching.
When it comes to origin and tradition, the Italians know the value of their culinary heritage with each region celebrating the produce its rightly famous for. But how do you know you're buying the real deal?
The key is to look for the distinctive red and yellow PDO mark - Protected Designation of Origin. It’s your guarantee of authentic regional flavour, perfected over centuries and made to exacting traditional standards.
Follow us Like us on Facebook Follow us on twitter Follow us on pinterest Print this page Email this page
Copyright 2001-2017 All Rights Reserved Delia Online
![[object Object]](https://www.deliaonline.com/sites/default/files/styles/3_by_2/public/quick_media/ingredient-puddings-buttermilk-page16.jpg?itok=7tCcrNQB&c=71d3f98fd13d92feb0cb19ae641b4fca)
