Plaice with brown shrimp butter
A delicious plaice and shrimp dish - shrimp is in season from April to late June each year
0
ratings
Difficulty and servings
Serves 4
Preperation and cooking times
Ready in 45 mins
- 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.
Peeling your shrimps
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.
Per serving
365 kcalories, protein 45.7g, carbohydrate 1.1g, fat 19.8 g, saturated fat 10.4g, fibre 1.2g, salt 6.81 g
Recipe from olive magazine, April 2007.
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http://www.bbcgoodfood.com/recipes/3613/
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Difficulty and servings
Serves 4
Preperation and cooking times
Ready in 45 minsIngredients
Per serving
365 kcalories, protein 45.7g, carbohydrate 1.1g, fat 19.8 g, saturated fat 10.4g, fibre 1.2g, salt 6.81 g
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