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


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


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