• Start by ensuring that all the fish bones are removed from your plaice. We use thin plaice (about 1 cm thick) and generally count on 2 pieces per person.
• 20 minutes before the plaice fillets are to be cooked, they must be gourmet-salted. This means sprinkling salt on both sides. This draws some of the moisture out of the fish and makes it juicier.
• Wipe the salt off the fish.
• Roll the fish and place a meat skewer through it to keep it from falling apart.
• The plaice fillet can be steamed in two different ways:

Steam oven:

• Pour the white wine into a dish and place the fish in a greased rack/dish with holes in it.
• Steam the fish for 5 minutes at 85 degrees Celsius (185 degrees Fahrenheit).

Regular oven:

• Grease a small ovenproof dish and pour the white wine into the bottom.
• Place the plaice fillets on top and cover everything with parchment paper.
• Steam it for 6 minutes.