We pan-fried whole plaice and served the fish with Sauce Normande, sauté potatoes and green beans.
We used the Supercook recipe for the sauce. It’s made from butter, flour, fish stock, mushroom ketchup, egg yolks and single cream.
There were tropical fruits on the nose followed by flavours of pineapples and peaches with a lemony finish. A delicious tangy mouthful and very good with the plaice.