Plaice with brown shrimp butter

45 minutes ■ Serves 4 ■ EASY

Brown shrimp have two seasons, from April to late June then late August to November. They are a bit fiddly to peel, but well worth the effort for their distinctive sweet flavour.

skinless plaice fillets 4, about 175g each
spinach 200g
unsalted butter 75g
shallots 2 small, peeled and finely chopped
brown shrimps 250g, peeled
flat-leaf parsley a small bunch, chopped
lemon 1/2

■ 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, then add the shrimp, parsley and a squeeze of lemon. Season. Sit each plaice fillet on a mound of spinach and spoon the butter over.

Plaice with brown shrimp butter