"MEow" > wrote in message
...
> I have two whole plaice in my refrigerator, but no idea how to cook
> it, since I don't want to just cut them into filets, coat them, and
> fry them. Does anyone have a good recipe for them? It will have to be
> without any kind of cheese, as I'm lactose intolerant, but ordinary
> milk and such can easily be replaced by substitutes.
>
> TYVM in advance.

How big are they?

plaice
[PLAYC]
The American plaice, also called Canadian plaice and dab, is a member of
the FLOUNDER family, which is found on both sides of the Atlantic. The fish
can be various shades of reddish- to gray-brown and has a lowfat,
fine-textured flesh with a mild, sweet flavor. The American plaice can get
as large as 12 pounds but is usually marketed in the 2- to 3-pound range.
It's available fresh and frozen, either whole or filleted. The European
plaice, a similar fish but with different coloring, is found in the North
Sea and is widely popular in Europe. Both the American and European plaice
are suitable for almost any cooking method. See also FISH; FLATFISH.
© Copyright Barron's Educational Services, Inc. 1995 based on

I would use any Flounder recipe and you should be just fine.

Dimitri

BAKED FLOUNDER ROLLS WITH TOMATO, BELL PEPPER, AND BACON
6 slices of lean bacon, chopped fine
1/4 cup finely chopped shallot
2/3 cup minced green bell pepper
1/2 cup dry white wine
a 28-ounce can tomatoes including the juice, chopped
1/2 teaspoon crumbled dried basil
six 1/2-pound flounder fillets, halved lengthwise and seasoned with salt and
pepper
1/2 cup fine fresh bread crumbs
2 tablespoons finely chopped fresh parsley leaves
1 tablespoon olive oil

In a skillet cook the bacon over moderate heat until it is crisp, transfer
it to paper towels to drain, and discard all but 2 tablespoons of the fat.
In the fat remaining in the skillet cook the shallot and the bell pepper
over moderately low heat, stirring, for 3 minutes, add the wine, and boil
the mixture, scraping up the brown bits, for 1 minute. Add the tomatoes with
the juice, the basil, and salt and pepper to taste and simmer the sauce,
stirring occasionally, for 10 minutes, or until it is thickened.
On a work surface arrange the flounder fillet halves, skinned sides up,
beginning with the narrow end roll up each fillet half jelly-roll fashion,
and secure each roll with a wooden pick.
In an oiled flameproof baking pan, 15 by 10 by 2 inches, arrange the fish
rolls, seam sides down and not touching each other, pour the sauce evenly
over them, and bake the mixture in the middle of a preheated 400°F. oven for
10 minutes. In a bowl stir together the bread crumbs, the parsley, the
bacon, and salt and pepper to taste and sprinkle the topping over the rolls.
Drizzle the fish rolls with the oil and bake the mixture for 10 minutes, or
until the fish just flakes. (For a crisper topping, the cooked mixture may
be broiled under a preheated broiler about 4 inches from the heat for 1 to 2
minutes.) Transfer the fish rolls to a heated platter and spoon the sauce
and topping over them.
Serves 6.


Gourmet
May 1992