Plaice (Pleuronectes platessa) Fillet Skinless
Whole plaice (Pleuronectes platessa)
Icelandic Plaice (Skarkola): the Fine, Mild Flatfish
Also known as carrelet in French, Icelandic plaice is a flatfish prized for its tender, fine and delicately flavoured flesh. Bought fresh every day at the Icelandic fish markets, it is cut straight away in our own processing workshop in Keflavík, then shipped through our distribution network to arrive directly in your kitchen.
The Delicacy of the Icelandic Seabed
Living on the sandy and mixed bottoms of Iceland's pure waters, plaice feeds mainly on small crustaceans and molluscs. That unspoilt environment gives its flesh a mild, faintly briny and perfectly balanced flavour.
Tender, soft flesh: thin, delicate fillets that melt in the mouth.
Ideal for everyday cooking: very easy to prepare, its mild flavour wins over children and adults alike.
From the boat to your table: full control of the cold chain, from the Icelandic auction to your home, for impeccable freshness.
How to Cook It
Plaice cooks very quickly. Lightly flour the fillets and pan-fry them 2 to 3 minutes per side in brown butter with a squeeze of lemon. It is also excellent baked on a bed of vegetables or en papillote.