• Start by boiling the potatoes. Once they are done you can pour the water off and keep them covered until ready to serve.

For the parsley sauce

• Melt the butter and add the flour. Stir with a whisk and let cook for a couple of minutes to form a roux.
• Gradually, under constant whisking to prevent any lumps from forming, add the chicken stock. Whisk in the milk until a smooth runny sauce has formed. You can always add more milk if the sauce is too thick, but make sure you don't add too much and end up with a very liquid sauce.
• Season with pepper and salt to taste and stir in the chopped parsley. Turn the heat down and keep the sauce warm while you cook the fish.

For the plaice

• Flavour the rye floor with salt and pepper and coat the fish with it.
• Melt the butter and vegetable oil in a pan big enough for the fish. Let it get warm and bubbly and then add the coated plaice. Bake e ach side for 5 to 7 minutes until the skin is golden and crisp and the fish is cooked.
• Plate the fish immediately with the potatoes and pour some of the parsley sauce over the potatoes or serve it on the side.