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Fillets of Plaice Fried in Butter with Pancetta

Rick SteinThis is one of Rick Stein's recipes which we have kindly had permission to reproduce which should whet your appetite for more.

To find out more about Rick Stein and his passion for seafood have a look at his biography page.

For further information about his restaurants in Padstow, Cornwall, his new cookery school and to see his online delicatessan visit his website - click here.

If you would like to know more about his books and how to order them have a look at our Bookstore which will also link you to Amazon for further details.


16 small, very thin slices of smoked pancetta or 8 thin rashers of rindless smoked streaky bacon, halved
2 tablespoons sunflower oil
40 g (1 1/2 oz) unsalted butter
25 g (1 oz) plain flour
1/2 teaspoon salt
10 turns of the white pepper mill
8 x 75-100g (3-4oz) plaice fillets, skinned
Juice of 1/4 lemon
2 teaspoons of chopped fines herbes (chervil, parsley, tarragon and chives)

  • Preheat the grill to high. Grill the slices of pancetta or streaky bacon for one to one and a half minutes on each side, until crisp. Set aside and keep warm.
  • Heat the oil and 15g (1/2 oz) of the butter in a large frying pan. Season the flour with the salt and white pepper and spread it over a large plate. Cut each plaice fillet across in half and then dip the pieces in the seasoned flour. Fry for 2 minutes on each side, until lightly golden. Arrange them down the centre of a warmed oval serving plate, interleaving them with the slices of grilled pancetta or bacon.
  • Discard the oil from the pan and wipe it clean. Add the remaining butter and allow it to melt over a moderate heat. When the butter starts to smell nutty and turn light brown, quickly add the lemon juice and herbs and then pour it right over the fish and bacon. Serve straight away.

Serves 4

To visit Rick Stein's website which features regular new recipes - click here