Smoked whole plaice served on a plate with homemade gravy and garnishes

Deliciously Smoked Whole Plaice with Rich Homemade Gravy

Name: Deliciously Smoked Whole Plaice with Rich Homemade Gravy
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 2
Cuisine: British
Ingredients: 1 piece (about 500g) whole plaice, cleaned and scaled (choose fresh with bright eyes and firm flesh); 1 tbsp sea salt; 1 tsp black pepper, freshly ground; 1/2 piece lemon, sliced (for garnishing); 2 tbsp olive oil; 50 g smoking wood chips (such as apple or hickory); 30 g butter; 2 tbsp all-purpose flour; 250 ml fish stock or vegetable stock; 1 tbsp fresh parsley, chopped (optional)

Home Page / Smoked Recipes / How to Smoke Plaice: A Step-by-Step Guide

medium

1 hour 30 min

Nutritional value per serving

Calories350kcal

Carbs7gram

Fat15gram

Protein35gram

Ingredients

Quantity

whole plaice, cleaned and scaled (choose fresh with bright eyes and firm flesh)1 piece (about 500g)
sea salt1 tbsp
black pepper, freshly ground1 tsp
lemon, sliced (for garnishing)1/2 piece
olive oil2 tbsp
smoking wood chips (such as apple or hickory)50 g
butter30 g
all-purpose flour2 tbsp
fish stock or vegetable stock250 ml
fresh parsley, chopped (optional)1 tbsp

This recipe guides you through smoking a whole plaice to perfection and making a delicious homemade gravy to accompany it. Smoked plaice has a wonderful, delicate flavor that pairs excellently with the rich gravy. The total estimated cost of ingredients is about $15 USD (€13, £11, ₹1200). The dish provides approximately 350 kcal per serving. This recipe suits pescatarian diets, is of medium difficulty, and takes about 2 hours total including preparation and cooking time.

Preparation instructions

Prepare the Plaice

1Rinse the whole plaice under cold running water and pat dry thoroughly with paper towels. Season inside and out with sea salt and freshly ground black pepper. This enhances flavor and helps the fish dry out slightly, improving the smoke absorption. (Time: 10 minutes)

Prepare the Smoker

2Soak your wood chips in water for at least 30 minutes to prevent them from burning too quickly. Preheat your smoker or charcoal grill to a temperature of about 110°C (230°F). This low and slow temperature is perfect for smoking fish gently.

Smoke the Plaice

3Place the plaice on the smoker grate away from direct heat. Add the soaked wood chips to the smoker box or directly on the coals to generate smoke. Smoke the fish for 1 to 1.5 hours. The internal temperature should reach at least 63°C (145°F) for safe consumption. Use a food-safe digital thermometer inserted into the thickest part of the fish to check this. The flesh should be opaque and flake easily with a fork.

Rest the Fish

4Carefully remove the fish from the smoker and let it rest for 5-10 minutes. Resting allows the juices to redistribute, keeping the fish moist and flavorful.

Prepare the Gravy

5While the fish rests, melt butter in a saucepan over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux, which thickens your gravy and adds a nutty flavor. Gradually whisk in the fish or vegetable stock and continue to whisk to avoid lumps. Cook for 5-7 minutes until thickened. Season with salt and pepper to taste. Add chopped parsley for freshness if desired.

Serve

6Place the smoked plaice on a serving plate, drizzle the homemade gravy over the top or serve on the side. Garnish with fresh lemon slices. Enjoy your flavorful, smoky fish meal!

Cooking Tips

1Ensure the plaice is thoroughly cleaned and scaled before seasoning to get the best texture and flavor.

2Use a digital food thermometer to accurately check the internal temperature of the fish to ensure food safety.

3Avoid cross-contamination by using separate utensils and cutting boards for raw fish and other ingredients.

4If you don’t have a smoker, you can simulate smoking on a charcoal grill using a smoker box.

Equipment Needed

Smoker or charcoal grill with lid
Digital food thermometer
Tongs or spatula
Saucepan
Whisk
Knife and cutting board
Paper towels

Shopping List

[ ] Whole plaice (fresh, 500g, approx. $10) – Choose fish with clear eyes and firm flesh.
[ ] Sea salt (approx. $1) – Use fine sea salt for better seasoning.
[ ] Black pepper (approx. $1) – Freshly ground for best flavor.
[ ] Lemon (approx. $0.50) – Fresh and firm.
[ ] Olive oil (approx. $2 for small bottle) – Choose extra virgin for better taste.
[ ] Smoking wood chips, apple or hickory (approx. $3) – Ensure they're pure wood without added flavoring.
[ ] Butter (approx. $1) – Use unsalted if possible.
[ ] All-purpose flour (approx. $1) – For thickening gravy.
[ ] Fish or vegetable stock (approx. $1.50) – Use low sodium if available.
[ ] Fresh parsley (optional, approx. $0.50) – For garnish.

Total estimated cost: $15.00

FAQ

How do I know when the smoked plaice is fully cooked and safe to eat?

Use a food thermometer to check that the internal temperature of the fish reaches at least 63°C (145°F). The flesh should be opaque and separate easily when gently flaked with a fork.

Can I use a different type of fish for this smoking method?

Yes, you can use other whole fish with similar size and texture, like sea bass or trout. Cooking times may vary slightly.

What if I don't have a smoker?

You can use a charcoal grill with a smoker box or a foil packet filled with soaked wood chips placed on the coals to create smoke. Maintain the low temperature to smoke gently.

How do I avoid the fish drying out during smoking?

Keep the smoking temperature low (around 110°C/230°F) and smoke the fish for the recommended time. Also, do not overcook; monitor with a thermometer. Resting the fish after cooking also helps retain moisture.

How long can I store the smoked plaice and gravy?

Store the smoked plaice in the refrigerator in an airtight container and consume within 2 days for freshness and safety. Gravy can be stored similarly and reheated gently before serving.