Olive Magazine

Plaice with brown shrimp butter

Published: March 25, 2015 at 4:07 pm
  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 4

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



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


  • 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.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating


Sponsored content