fried or poached. Use the poaching liquid to make a sauce, or coat fillets of plaice in egg and breadcrumbs and pan fry in butter and a little oil. FAQs about BBC Food ...

Roll up each of the 12 plaice fillets and set aside. Fry the bacon rashers in a dry pan until crisp. Drain on kitchen paper. For the pea purée, add the butter to the pan used to cooked the bacon.