BBC navigation


Poached plaice with shrimp butter


For the shrimp butter
For the plaice
To serve

Preparation method

  1. For the shrimp butter, blend all of the shrimp butter ingredients in a food processor until smooth.

  2. Roll the mixture into a cylinder shape, cover with clingfilm and chill in the fridge for at least 2 hours.

  3. For the plaice, heat the lemon zest and juice, wine and stock in a large frying pan until boiling. Reduce the heat and add the fish fillets in a single layer, so that they are completely submerged in the liquid. Poach for 3-4 minutes, then remove from the pan and set aside to drain on kitchen paper.

  4. To serve, slice the shrimp butter into rounds. Place a bay leaf, a slice of shrimpbutter and a spoonful of crème fraîche onto each of 4 serving plates. Top each with 2 plaice fillets and sprinkle over the brown shrimps. Serve with the buttered brown bread

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

BBC © 2014 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.

Added. Check out your playlist Dismiss