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Pan-fried plaice with crab and samphire

Pan-fried plaice fillets served with white crab meat and herbs and a delicious sauce made with the brown crab meat.

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For the plaice

For the white crab

  • 115g/4oz white crab meat, picked
  • 2 tbsp finely chopped capers
  • 2 tbsp finely chopped flatleaf parsley
  • 1 tbsp finely chopped chives
  • 1 tbsp finely chopped chervil
  • 2 hard-boiled eggs, finely chopped
  • 3-4 tbsp extra virgin olive oil
  • ½ lemon, juice only, to taste

For the brown crab