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| Plaice |
Bought a decent size plaice in the fish
market in Rovinj, slightly salted it for half a day, bake at 200˚C for 10
minutes and rest with oven door ajar for another 5 minutes.
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| Plaice fin muscles |
The flesh is tender, but not as waxy as
turbot. The best part of flat fish for me are the fin muscles, pretty, juicy
and have a good texture.
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