Olive Magazine

Plaice with brown shrimp butter

Published: March 25, 2015 at 4:07 pm
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  • 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

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Ingredients

  • 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

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.

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