Plaice Florentine with Hollandaise

Weekend brunch anyone? 

Paleo SIBO breakfast plaice ghee

Plaice Florentine – Plaice, Spinach and Ghee Hollandaise

I’ve been at the ghee again.  This time for a twist on the classic eggs Benedict / Florentine - both of which usually involve muffins.  In my twist I mixed egg yolks with ghee for a deliciously rich and creamy sauce to top a bit of otherwise bland fish.  No offence Mr Plaice – but on your own you lack a bit of gusto.

I thought I was being really clever using my new found love of ghee to make a hollandaise sauce, but it turns out it is often made with clarified butter anyway.  I am a relative newcomer to the delights of cooking with butter and its derivatives so am constantly surprised about the things I didn’t know when I was hiding in my low-fat margarine world.

This was my first attempt at making hollandaise sauce and I think I’m hooked.  It’s really very quick and simple to do and tastes divine.  Whilst this is a speedy dish assembling the various bits and pieces  does use rather use more pots and pans than I can actually cope with first thing in the morning – so best saved for a weekend brunch or week night supper.

Ghee Hollandaise, paleo SIBO breakfast

Plaice Florentine – Plaice, Spinach and Ghee Hollandaise

Every part of this dish is packed full of goodness, vitamins and minerals  - fish, ghee, egg yolks and spinach – what’s not to love?

I’ve also since made a lime version – adding half the zest of a lime and a touch of juice – served with prawns – Oh my goodness.  Since I’ve cut out my favourite flavour enhancers garlic, most spices and onions from my diet at the moment this was a much needed taste sensational bomb!

This will also work with any other fish.  If you want it more filling, double up on plaice fillets or include a poached egg before you pour on the sauce.

Plaice Florentine with Hollandaise
Prep time
Cook time
Total time
A rich hollandaise sauce made with ghee which is lower in lactose than butter, served on top of a lean piece of fish and spinach.
Recipe type: Brunch
Serves: 2
  • 2 Tablespoons ghee (homemade or use organic ghee byPukka Herbs) + extra for frying the plaice.
  • 2 free-range egg yolks
  • Squeeze of lemon juice
  • Pinch of celtic salt
  • 2 fillets of plaice
  • 2 Large handfuls of spinach
  1. First start the hollandaise. Melt the ghee till liquid and set aside. Heat a
  2. bain marie(pyrex bowl over a saucepan of simmering water). Whisk the 2 egg yolks in the bowl until they are a thickened. Remove from heat. Whisk in the butter pouring a little in at a time, when really thick and creamy add a squeeze of lemon juice a pinch of salt and set aside whilst you are assembling the rest of the dish. Stir frequently to avoid a skin forming on the surface.
  3. Cook your fish – I pan fried mine in a tsp of ghee. Plaice takes just 2 mins each side. Remove from heat and cover so it keeps warm while you cook the spinach
  4. Using the same pan, wilt the spinach, then remove from heat and blot with kitchen towel.
  5. Plate up with the plaice on the bottom, followed by a dollop of spinach and a drizzle of the golden hollandaise sauce over the top.



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