Pan Fried Plaice with Shrimp & Lemon Butter Sauce served with Samphire (Serves 4)
As it’s the season for samphire, I thought it would be a good idea to re-share this recipe – it’s one of my favourite simple fish dishes. It’s delicious with or without the samphire, but if you can get it, it will add a subtle salty flavour which complements the lemon butter sauce beautifully.
100g unsalted butter
2 lemons, juiced and zest finely grated
2 tablespoons olive oil
4 large plaice fillets, skinned
180g brown shrimps
1 tablespoon chives, chopped
1 tablespoon parsley, chopped
80g Samphire (optional)
Sea salt and black pepper
- First prepare the sauce. Place the butter in a small saucepan over a medium heat, then cook until the butter starts to turn to a nutty brown colour. Remove from the heat and add the lemon zest and juice, then season with salt and pepper. Keep warm whilst you cook the fish.
- Heat the oil in a large frying pan over a medium heat. Season the plaice fillets with salt only and add to the pan, cook for 1½-2 minutes on each side. (You will probably have to cook the fish in batches, adding a little more oil to the pan, keeping the fish warm whilst you cook the second batch).
- Meanwhile place the samphire in a pan of boiling water and simmer for 2-3 minutes, drain and set aside.
- At the same time add the shrimps to the lemon butter sauce and reheat gently until the sauce is boiling, boil for 1 minute, remove from the heat and add the parsley.
- Place the plaice fillets on plates, sprinkle over the cooked samphire and spoon over the shrimp and lemon butter sauce. Serve simply with some steamed new potatoes.