Plaice, asparagus and potted shrimps

Step by Step

Step 1

Drop the asparagus into a pan of boiling salted water and cook for about 3 minutes or until just tender. Drain, run briefly under the cold tap and return to the pan to keep warm.

Step 2

Pat the fish dry with kitchen paper and season on both sides. Heat the oil and ½ the butter in a large non-stick frying pan. Add the plaice, skin-side down, and cook for about 3 minutes until the skin is crisp, being careful not to let it burn, then carefully turn and cook for 1-3 minutes on the other side, until just cooked through. Remove from the pan and keep warm.

Step 3

Add the remaining butter to the frying pan and heat until it starts to bubble and brown. Add the potted shrimps, cayenne, nutmeg and a good pinch of salt. Stir to melt, then add the asparagus to warm through for a few seconds. Remove from the heat and add the lemon juice and ¾ of the dill or tarragon. Arrange the asparagus on 2 plates and put the plaice fillets on top. Pour over the buttery shrimps and sprinkle with the remaining herbs.