Heat the oven to 220C/425F/Gas 7.
Blend the bread, cream, plaice, dill and egg in a food processor.
Pour into a lined and greased round ramekin dish and place in a bain-marie.
Bake in the oven for 8-10 minutes.
For the cream, place the cream and juice in a saucepan. Bring to the boil and reduce for 1-2 minutes.
Turn out onto a plate and drizzle with orange cream.