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Plaice is probably well known to everyone because of its “flattened” shape and eyes located in the same plane. Her back is brown (bottom color), belly is white. Plaice is a valuable fish, its meat is white, with a firm structure, very popular in Europe. The meat of sea Plaice (Pleuronectes platessa) is fattier than that of river flounder, and the muscle layers are clearly visible after cooking. The meat of flounder is sweet and very tasty indeed, so it is not surprising that the larger fish grown in the fall are a very desirable catch. 100 g of flounder meat contains about 366 kJ.
It is suitable for baking with basmati rice, seasoned with various herbs (rosemary, tarragon, sage). Delicious flounder fillet rolls with bacon and squid and fried flounder in banana leaves. It can be served in saffron sauce.