Plaice with Hollandaise sauce
- Energy Kcal 486
- Carbohydrates g 17.3
- of which sugars g 2.1
- Protein g 23.6
- Fats g 35.9
- of which saturated fat g 19.22
- Fiber g 0.8
- Cholesterol mg 391
- Sodium mg 457
- Difficulty: Average
- Prep time: 25 min
- Cook time: 25 min
- Serving: 4
- Cost: Low
PRESENTATION
Bright, moist flavor and a gorgeous presentation make baked plaice with Hollandaise sauce a real standout for weeknight family meals or casual gatherings—kids and adults always appreciate this gentle fish dish, and the way the golden, flaky fish looks on the table makes it feel a little extra special. Gentle white fish with a delicate bite, this meal keeps a crowd happy, since the classic Hollandaise sauce brings that creamy, buttery finish. The rich but not overpowering topping lets those tender pieces shine—while those seeking good, family-friendly plaice recipes will love how each forkful feels light and satisfying. Pair this seafood favorite with roasted veggies or a light salad, and everyone gets to enjoy something that feels both comforting and elegant at the same time. No surprise this dish has its place among timeless seafood dishes—friends tend to reach for seconds, and it’s easy to see why it’s a go-to for so many American dinners.
Busy parents looking for easy fish recipes can count on baked plaice to deliver reliable, crowd-pleasing results while still leaving plenty of room for family twists. Great for holidays or simple weekend lunches—because nothing says comfort like a rich, creamy finish—this option adapts well from everyday menus to special events (baked or broiled snapper and grilled bream fillet are solid alternatives that offer nice variety). Flounder with Hollandaise or other simple seafood recipes fit right in for anyone looking to mix things up. Its gentle taste and pretty, nice presentation keep people coming back, and those looking for new ways to enjoy traditional American cooking will find it a home run. Add a squeeze of lemon, a sprinkle of herbs, or keep it classic—however you serve it, these plaice recipes consistently bring cheerful, reliable satisfaction to the home table and remind families why it’s so good to slow down and enjoy a meal together. Families who enjoy easy fish recipes for busy nights will really appreciate how this one always delivers on both flavor and style, every time it's served.
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INGREDIENTS
- Ingredients for the plaice
- Flounder 0.9 lb (400 g)
- Type 00 flour 2 cups (80 g)
- Butter 3 tbsp (40 g)
- Thyme 8 sprigs
- Fine salt to taste
- for the hollandaise sauce (about 7 oz)
- Clarified butter 7 tbsp (100 g)
- Egg yolks 4
- Lemon juice 1.3 tbsp (20 g)
- Fine salt to taste
- White pepper to taste
How to prepare Plaice with Hollandaise sauce
To prepare the plaice with Hollandaise sauce, start with the sauce: first, make the clarified butter; cut the butter 1, let it melt in a bain-marie being careful to skim it 2, and once purified of the casein, you can transfer it 3.
Meanwhile, prepare the sauce: it is very important that the cooking is in a bain-marie, so remember that the water should not touch the saucepan and should never come to a boil. Pour the egg yolks into the saucepan and break them with a whisk 4, mix and add the lemon juice 5, the salt 6,
the white pepper 7, then add the clarified butter in a thin stream 8, and continue beating with the whisk 9.
Continuing to stir, you will see that gradually your sauce will start to change color 10, becoming lighter, and its consistency will change, becoming thicker. Cook for about 5 minutes over low heat, stirring constantly, and when it is ready, set it aside in a small bowl 11. Now focus on preparing the plaice: dry the plaice fillets with kitchen paper 12
put the flour in a baking dish, add the chopped thyme 13, and mix with a fork so that it is evenly distributed 14. Then dredge the plaice fillets well on both sides 15.
Once all the fillets are dredged 16, heat the butter in a non-stick pan 17, then gently place the fillets in it 18, and season with salt.
Cook the fillets for a couple of minutes on each side, being careful to turn them very gently 19, as they break apart very easily. Cook for a few more minutes, then place the fillets on some absorbent paper 20. Serve your fillets with the previously prepared Hollandaise sauce 21.