Plaice with brown shrimp butter
serves 4
Easy
Total time:
The brown shrimp has two seasons, from April to late June then from late August until November. They’re a bit fiddly to peel but well worth the effort for their distinctive sweet flavour. This recipe for plaice with brown shrimp butter is a great way to use them.
Skip to ingredients
- 4 skinless plaice filletsabout 175g each
- 75g unsalted butter
- 2 small shallotspeeled and finely chopped
- 250g brown shrimpspeeled
- a small bunch flat-leaf parsleychopped
- ½ lemon
- 200g spinach
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0g
Method
step 1
Put the plaice fillets on a plate inside a steamer and steam for 3-4 minutes until cooked. Meanwhile, wilt the spinach in a little butter and keep warm. Heat the rest of the butter in a pan, cook the shallots until softened then turn up the heat until the butter turns a golden brown colour. Take off the heat, add the shrimp, parsley and a squeeze of lemon. Season. Sit each plaice fillet on a mound of spinach and spoon the butter over.