tart and plaice

Discover more Haddock or Plaice.

Smoked Haddock Tart followed by Spice-Glazed Cornish Plaice

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These tasty little handmade tarts are loaded with rich smoky haddock, an allium hit from lightly cooked leeks, and a delicate herby top note from chives, in a short pastry case. Our chef’s sauce gribiche is the perfect foil – packed with cornichon, capers, lemon, parsley and the all-important eggs from St Ewe. St Ewe produce fantastic, free-range eggs here in Cornwall, known for their legendary flavour and gorgeous bright orange yolks!

To follow, a delightful sharing-fish dish with a pleasingly tactile preparation method. Our Chefs have produced an excitingly spicy rubbing marinade of tomato, paprika, fennel seed, sumac and cayenne pepper, to be applied, along with a little oil, to a large Cornish Plaice. When placed under the grill and cooked, it transforms into a dark and piquant glaze covering the tender white flesh beneath. Served with a peppy, aromatic pickled fennel dish, alongside refreshing salad with a zesty lemon dressing. Plaice is a really underrated flat fish, with a beautiful subtle flavour. A genuinely sustainable option, with healthy stocks in Cornish waters being fished responsibly.

You will receive:
2 x Smoked Haddock Tarts (pre-cooked) (Fresh)
100g pouch of Sauce Gribiche (Fresh)
1 x Lge Cornish Plaice, Trimmed & Skinned (Frozen)
200g Pickled Fennel (Fresh)
50g pouch of Marinade Base (Fresh)
40g pouch of Lemon Dressing (Fresh)
125g Baby Salad Leaves (Fresh)

Wine & Seafood Pairing with Fiona Beckett
We’ve also teamed up with food and wine pairing expert and journalist Fiona Beckett, who has created three extra special wine pairings to complement our Easter Seafood Collection. Each main course has been given its perfect partner in wine, selected to enhance the beautiful flavours of the dish and elevate the whole dining event. Add one to your order and dive into Fiona’s wonderfully accessible tasting notes (no pretension here) for an especially enjoyable and enlightening seafood experience.

“Finding the best wine to go with a dish is like finding the perfect side. Just think of those occasions on holiday when you've enjoyed a plate of seafood with the local wine and how those occasions have stuck in your memory. It just raises the whole eating experience to another level.”

The perfect wine for this glorious plaice dish is Pirueta Albariño – why not add a bottle to your order? Available on our Easter Collection page, where you can also read Fiona’s tasting notes.

Ingredients: (Allergens in UPPER CASE)

Smoked Haddock Tart - Pastry (Wheat Flour(GLUTEN), Margarine, Water, Salt), Smoked Haddock (FISH), DOUBLE CREAM, Leeks, EGGS, Parmesan CHEESE, Chives, Salt, Pepper

Sauce Gribiche - EGGS, MAYONNAISE(EGG)(Rapeseed Oil, Water, EGG YOLK, Sugar, Vinegar, Dijon MUSTARD, Salt, Stabiliser(Xanthan Gum, Guar Gum), Antioxidant(Calcium Disodium)), Gherkins, Capers, Shallots, English MUSTARD (GLUTEN), Lemon Juice, Parsley, Chives

Marinade Base - Cocoa Butter, Sugar, Maltodextrin, Onion Powder, FISH Stock base (CELERIAC), Sea Salt, Tomato Powder, Sm Paprika, Cayenne, Cumin, Ground Coriander, Sumac, Dried parsley, Fennel seeds, Paprika.

Pickled Fennel - Fennel, White Wine Vinegar (SULPHITES), Sugar, Salt

Lemon Dressing - Pomace Oil, Lemon Juice, Sugar, Lemon Zest, Xantham Gum

Nutritional Information:

Nutritional Information:

Smoked Haddock Tart per 100g:

  • Energy 296kcal / 1231kj
  • Fat 21.4g
  • Saturates 12.0g
  • Carbs 14.5g
  • Sugars 1.3g
  • Protein 10.7g
  • Salt 0.92g

Sauce Gribiche per 100g:

  • Energy 238kcal / 985kj
  • Fat 22.6g
  • Saturates 2.6g
  • Carbs 1.7g
  • Sugars 1.6g
  • Protein 6.9g
  • Salt 1.16g

Spice-Glazed Cornish Plaice with Pickled Fennel per portion:

  • Energy 736cal / 3090kj
  • Fat 29.1g
  • Saturates 5.1g
  • Carbs 78.4g
  • Sugars 73.9g
  • Protein 33.7g
  • Salt 2.76g
Recipes & Cooking illustration

Recipes & Cooking

Smoked Haddock tart Method:

  • Preheat your oven to 180C
  • Place Tarts on a baking tray
  • Bake for 8 minutes.
  • Serve with the Sauce Gribiche, and possibly a dressed rocket leaf salad

Spice-Glazed Cornish Plaice with Pickled Fennel Method:

  • Preheat your grill to a medium-high heat
  • Oil the Plaice generously and place on a grill pan
  • Empty the sachet of Marinade Base onto the fish and gently massage it all over the top of the fish
  • Drizzle a little more oil over the fish
  • Place it under the grill for approx. 20 minutes – Do not turn the fish.
  • Whilst the fish is cooking, wash and drain your salad leaves
  • Dress them with the Lemon Dressing and place in 2 salad bowls
  • Open and drain the pouch of Pickled Fennel. Divide it between 2 dinner plates
  • To serve, place the Plaice in the centre of the table as a sharing fish and dig in!

Customer reviews

Tuscan Bean Stew

Thanks for arranging the Saturday delivery for me,it turned up all ok. Had our first recipe last night,the chunky Diced Fish with Tuscan bean stew,excellent. We are looking forward to eating the other two meals. Once again thank you for all your help.

Colin Mabet, Wallington


Thank you for your email and to let you know that once again the fish is beautiful. I have tried the plaice, it was so fresh that it only took 8mins to cook. Thank you for the free salmon etc.

Joan Clarke, Kent

Absolutely delicious!

I just wanted to say how very much we have enjoyed your lobster bisque and the plaice fillets with pea purée. Absolutely delicious - definitely top restaurant quality food. The fish is wonderful and so fresh. I know that I am an irregular shopper with you, but every time I am delighted with my purchases.

Caroline Siggins, Devon

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