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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
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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.