Is there anything better than a classic breaded plaice fillet… No, I didn’t think so.
The most important thing is a good plaice fillet with a decent layer of flesh on it – we always go to our fishmonger, it simply tastes better, and there is nothing like fresh fish.
We generally make a point of shopping at our local shops; it means we have a relationship with the places, and we are often inspired to try new products we would never have thought of ourselves, which is a real bonus when you run a food blog.
We think this must be the ultimate fish fillet, since everything is homemade – you can find our recipes for remoulade (the sweet, pickle-studded Danish kind), mayonnaise and Danish rye bread (rugbrød) via the links.
