Plaice with brown shrimp butter

Name: Plaice with brown shrimp butter
Total time: 45 min
Ingredients: 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

45 minutes
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.

March 25, 2015 at 4:07 pm

Ingredients

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

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.