Plaice with brown shrimp butter

  • serves 4
  • Easy

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.



  • skinless plaice fillets 4, about 175g each
  • unsalted butter 75g
  • shallots 2 small, peeled and finely chopped
  • brown shrimps 250g, peeled
  • flat-leaf parsley a small bunch, chopped
  • lemon ½
  • spinach 200g


  • 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.