Usually made with Dover sole, here's a cheaper, but no less tasty, version!
With a sharp knife, halve plaice fillets down the middle and then carefully remove the skin. (There are plenty of videos
on YouTube showing how to do this - all you need is a sharp knife.) Roll each little fillet up, holding the rolls together
with halved toothpicks if necessary. and place in a casserole dish. Season well and pour in a small glass of dry vermouth
or dry white wine and some chopped tarragon. Cover and bake in a 190°C oven for about 20 minutes. Remove from the oven,
then take the fish out of the casserole and set aside. Pour the juices into a small saucepan and add double cream and
a squeeze of lemon juice. Bring to a simmer to thicken slightly, then add halved white grapes.
Return the plaice rolls to the casserole dish, pour over the cream and grape sauce and reheat in the oven for 5 – 6 minutes.
Serve with new potatoes and a green veg.