Something fishy with Simon Rhodes from Lobsterpot Fishmongers, Wood Street Food Hall

THE other day I phoned my supplier to order my fish.

He told me that he had some fresh plaice coming in overnight from Scotland. On his recommendation I ordered several kilos. When it came in the fish were stunning. They were bright green with bright orange spots, beautifully stiff and slimy, which is a sign of great quality fish.

This versatile fish ranks alongside cod as a firm favourite here in the UK.

Served in fish and chips shops around the country it is always there in the top three of orders, along with cod and haddock. It has a delicate and subtle taste and is one of the cheapest flat fish available, which makes it ideal as a mid-week meal or a quick supper.

It can be battered, pan fried, breaded or baked whole, simply served with fresh vegetables. During Victorian times it was the most popular fish in Billingsgate along with herring and was the mainstay fish of the poor.

Today the biggest consumers of plaice are the UK and Denmark.

When I was doing my cooking demonstrations I used plaice as a great example of its versatility and to show how quick it is to pan fry in a little butter and noticed that young children were more appreciative of it and received it enthusiastically. I think this was due to the fact that it has a slightly sweet taste and doesn’t taste too fishy.

Try my recipe for plaice with brown shrimp butter.

First prepare your plaice by trimming the skirt off the fish and removing the dark skin. Ask us to do this if you are unsure. Then dust the fish in flour and cook in a pan of melted butter on the stove top. In a separate pan melt 175g of salted butter and add some finely chopped onions. Stew these for about 5 mins and then add some cayenne pepper, some paprika and a sprinkle of nutmeg. Then add some brown shrimps and a squeeze of lemon. After 7-8 mins, place the fish in the pan, in a heated oven for about 4 mins. Serve with chopped parsley and garnish with lemon slices and drizzle the shrimp butter over the fish.

Now is the best time of the year to buy plaice as they are not spawning and not full of roe. So pop into the Wood Street Foodhall and see our fish and meat – it is a great PLAICE to visit!