Plaice with butter sauce

Plaice with warm tartare butter sauce

  • serves 2
  • Easy

Try our easy plaice recipe with warm tartare butter sauce. This simple fish idea makes an easy entertaining idea with a tangy tartare sauce



  • plaice 2 large or 4 smaller fillets
  • plain flour 3 tbsp, well seasoned
  • butter and olive oil for frying
  • spinach 200g


  • butter 40g
  • shallots 2, finely chopped
  • white wine 50ml
  • chicken stock 50ml
  • cornichons finely diced to make 1 tbsp
  • baby capers 1 tbsp
  • flat-leaf parsley a handful, chopped


  • Step 1

    To make the tartare sauce, heat half the butter in a small pan and cook the shallots until softened.

  • Step 2

    Add the wine and stock, and boil until reduced by half. Stir in the cornichons, capers and the rest of the butter, and take off the heat.

  • Step 3

    Dust the plaice in the seasoned flour and shake off any excess.

  • Step 4

    Heat a knob of butter and a splash of oil in a non-stick frying pan and fry the plaice on a medium heat for 3 minutes or until really golden, then flip and cook for 1 minute.

  • Step 5

    Wilt the spinach with another knob of butter and some seasoning in a small pan.

  • Step 6

    Reheat the sauce then stir in the parsley. Divide the spinach between plates, top with the plaice and spoon over the sauce.



Nutritional Information

  • Kcals 514
  • Fat 25.7g
  • Saturates 13.9g
  • Carbs 25.9g
  • Sugars 2.6g
  • Fibre 3.3g
  • Protein 39.3g
  • Salt 1.7g