Ingredients	Plaice in Cream
1/2 ounce Butter 1 small Onion, skinned and finely chopped 5 fluid ounces Fresh Double Cream 1/4 pint Fish or Vegetable Stock Blade or Mace Salt and Pepper 8 Single Plaice fillets, each weighing 3 ounces, skinned Fresh Parsley Sprigs and Lemon Twists, to garnish	Top quality fish abounds off the East Anglian coast and Plaice of ten features in the catch. It is a flat white fish with a delicate flavour. The skin on one side is brownish, with orange spots, and on the other is a pearly white. Plaice is best enjoyed in a simple recipe.
Directions
1. Melt the butter in a large frying pan, add the onion and cook for about 3 minutes, stirring occasionally, until softened. 2. Stir in the cream and stock and bring to the boil. Lower the heat, add the mace and season lightly to taste. Gently add the fish to the pan, loosely folded in half. Spoon the cream over the fish. Cover and poach gently for about 5 minutes, until the fish is tender and just flakes. 3. Carefully transfer the fish to a warmed plate, using a fish slice, cover and keep warm. Boil the cooking liquor until slightly thickened. 4. Spoon the sauce over 4 warmed plates, discarding the mace. Arrange the fish on top and garnish with parsley sprigs and lemon twists.