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Poached plaice with shrimp butter

Ingredients

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

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