For the shrimp butter, blend all of the shrimp butter ingredients in a food processor until smooth.
Roll the mixture into a cylinder shape, cover with clingfilm and chill in the fridge for at least 2 hours.
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.
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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