Poached Plaice with Cider and Onions

Mitch Tonks cooks a favourite family dish with one of the greatest unsung heroes of the sea - plaice
By Mitch Tonks
Poached Plaice with Cider and Onions
  • Rating:
  • Serves: 2
  • Cook Time: 35 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 25 g butter
  • 2 tbsp olive oil
  • 1 large onion, thinly sliced
  • 2 cloves garlic, crushed
  • 500 ml good quality dry cider
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 2 x 150 g plaice fillets
  • 1 small handfuls parsley, chopped

For the mash

  • 500 g floury potatoes
  • 30 g butter
  • 40 ml double cream


1. Cook the potatoes in plenty of boiling water until tender.

2. Meanwhile, melt the butter in a heavy bottomed pan and add the olive oil. Cook the onions slowly for 10-15 minutes so they gently brown and melt but do not fry.

3. Add the garlic, cider, bay leaves and thyme. Bring to a simmer then lower in the plaice fillets. Poach gently, flesh side down for 5-6 minutes.

4. Lift the fillets out onto a serving plate. Add the parsley to the pan, turn the heat up and reduce the liquid by a third. Season.

5. For the mash: add the butter, cream and seasoning to the potatoes and mash well.

6. Put a pile of mash on the plates with the fish next to it. Spoon the onions and their juices over the fish and serve.

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