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Plaice with Lobster Sauce

Name: Plaice with Lobster Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Plaice with Lobster Sauce
Ingredients: 600g plaice fillets; 200ml lobster bisque; 100ml double cream; 1 tbsp butter; 1 pinch salt; 1 pinch black pepper; 1 tsp lemon juice; 1 tbsp fresh dill

Plaice with Lobster Sauce is a classic seafood dish that feels special yet remains very simple to prepare at home. This recipe uses delicate flatfish fillets paired with a rich and creamy sauce. It is perfect for a quick weekday treat or a more formal dinner. The combination of the light fish and the deep flavour of lobster creates a balanced meal.

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Benefits of making plaice with lobster sauce

You should try making plaice with lobster sauce because it requires very few ingredients to achieve a professional result. The fish cooks in just a few minutes which makes it ideal for busy evenings. Using a ready-made lobster bisque as a base for the sauce saves time without losing any flavour. It is a light and elegant dish that pairs well with simple sides like boiled potatoes or steamed greens.

How to cook plaice with lobster sauce

Step 1

Prepare the fish: Pat the plaice fillets dry with kitchen paper to ensure they brown properly in the pan. Season both sides of the fish with a little salt and pepper. Set them aside for a moment while you get the cooking equipment ready.

Step 2

Cook the plaice: Melt the butter in a large frying pan over a medium heat. Place the fillets in the pan and cook for two minutes on each side until the flesh is opaque. Carefully remove the fish from the pan and keep it warm on a clean plate.

Step 3

Make the sauce: Pour the lobster bisque and double cream into a small saucepan over medium heat. Bring the mixture to a gentle simmer and stir frequently until it starts to thicken slightly. Add the lemon juice and half of the dill to the sauce for a fresh finish.

Step 4

Serve the dish: Place the cooked fish fillets onto warm serving plates. Spoon a generous amount of the warm sauce over the top of the fish. Garnish with the remaining fresh dill and serve immediately while the meal is hot.

Tips and tricks for plaice with lobster sauce

Always use fresh fillets for the best texture and flavour in your plaice with lobster sauce. If the fillets are very thin, reduce the cooking time slightly to prevent them from becoming dry. You can use a pre-made lobster bisque from a tin or jar to make the sauce quickly and easily. Adding a small splash of white wine to the sauce while it simmers can provide extra depth.

Make sure the sauce is hot but not boiling rapidly when you add the cream to keep it smooth. Patting the fish dry is a key step because it helps the butter coat the surface evenly for better browning. Serve this dish with some crusty bread to soak up any remaining lobster sauce on the plate. Fresh lemon wedges on the side can also help cut through the richness of the cream.

You might also enjoy tuna melt sandwich, veal bake with vegetables or hokkaido pumpkin soup.

Ingredients

servings

Adjust quantity

600 g plaice fillets
200 ml lobster bisque
100 ml double cream
1 tbsp butter
1 pinch salt
1 pinch black pepper
1 tsp lemon juice
1 tbsp fresh dill

Cooking time

Nutrition information

NUTRITIONper serving

Energy:1297 kJ / 310 kcal
Fat:18 g
- of which saturates:11 g
Carbohydrates:5 g
- of which sugars:2 g
Protein:27 g
Fibre:0 g
Salt:850 mg

Yes, you can use frozen fillets for plaice with lobster sauce as long as they are fully defrosted first. Pat them very dry with kitchen paper to remove excess moisture before seasoning and frying. This ensures the fish stays firm and does not become soggy in the pan.

What should I serve with plaice with lobster sauce?

The plaice with lobster sauce goes perfectly with light sides like crushed new potatoes or steamed asparagus. A simple green salad or some buttered samphire also works well to balance the richness of the cream sauce. Avoid very heavy side dishes that might overpower the delicate flavour of the fish.

How do I know when the fish is fully cooked?

The fish is ready when the flesh turns from translucent to white and flakes easily with a fork. Since plaice is a thin flatfish, it usually only needs two minutes per side in a hot pan. Be careful not to overcook it as it can become tough quickly.