Roast Plaice
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- plaice
- seasoning
- oil
- sauce Hachée
Instructions
- Season the plaice and baste it with oil.
- Put it on a grid fitting into the roasting tray and roast in a fairly hot oven.
- Serve a sauce Hachée at the same time.