C’mon over to our Plaice….
Test the quality of our Plaice (or any of our other products) against your current supplier and see how they stack up. We think you’ll be pleasantly surprised.
Welcome to this week’s blog, I’ve dedicated this week to the humble, often underused, but absolutely delicious Plaice! Read on for everything you need to know about this orange-spotted beauty.
It’s getting to that time of year again, the industry awards season! This year Sailbrand are very proud to be in with a chance of the ‘Seafood Supplier of the Year’ award at the Food Awards England 2018 and we would really appreciate your support, so please follow the link below and give us a vote, and if you fancied telling your friends too we wouldn’t mind at all!
Fish of the Week: Plaice
Plaice are most commonly caught between March and September as they spend the colder winter months in deeper water far out at sea where they spawn. A beauty of a flat fish, with it’s noticeable orange dots, Plaice used to be a prized fish on menus all over the country, sadly nowadays not so much, although we at Sailbrand can’t understand why such a stunning flavor should be coming second best to the more fashionable (and more expensive) sole and turbot.
As you would expect at Sailbrand, ours are landed daily and can be sent to you whole or any prep you choose.
Below you’ll find a bit of inspiration for your weekend specials boards, have a look then give one of the sales team a call to talk about getting some stunning Sailbrand fish in your Plaice this weekend.
Grilled Whole Plaice with new potatoes, tenderstem broccoli & brown shrimp butter sauce
- 4 medium-sized whole plaice, cleaned, gutted and trimmed
- 300g new potatoes, boiled
- 200g brown shrimp
- Olive oil
- Salt and pepper
- 250g salted butter
- 1 lemon
- 200g tenderstem broccoli, blanched
- Chopped parsley
On a greaseproof tray, lay out the Plaice and season well on both sides with olive oil, salt and pepper. Place under a hot grill, being careful not to burn the fish, for around 6 minutes, then flip over and repeat on the other side.
Place the new potatoes and broccoli on the same tray and cook for another minute or so, then transfer to a warm oven while you get the sauce ready:
In a saucepan, melt the butter with a squeeze of lemon juice and the salt and pepper, allow the edges of the pan to catch just a little to add a depth to your sauce, then add the shrimp in right at the end being careful not to over cook them. Add the parsley and stir in
To serve, set the fish down on the plate and add the potatoes and broccoli, then spoon over the shrimp and butter sauce.