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A light plaice and dill mousse baked in a bain-marie, served with a reduced orange cream sauce.
Sautéed vegetables and crispy deep-fried fish strips served with a zesty lime and soy dressing.
Pan-fried plaice fillets served with a nutty caper and lemon butter sauce over a bed of creamy savoy cabbage.
Oven-baked plaice topped with mushroom scales served alongside braised potatoes in a rich, buttery leek and cream sauce.