| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 457 | 29g | 17g | 18g |
| sugars | fibre | protein | salt |
| 1g | 1g | 36g | 1.4g |
Why I Love British Plaice with Brown Shrimp and Parsley Butter
What first drew me to this British classic, Plaice with Brown Shrimp and Parsley Butter is its simplicity, yet somehow it manages to dance around the palate with so many intriguing flavors. Looking back at my Montana roots, where seafood was usually enjoyed top quality and flown in fresh, I found myself feeling curious and excited to pull something together that might normally be outside of my culinary comfort zone.
The Perfect Dance of Flavors
Featuring a beautiful symphony of flavors, this dish is one to write home about. Cooking the perfectly delicate plaice fillets with a good ol’ fashioned dusting of flour, then pan fried in olive oil to a golden-shade of deliciousness is just the beginning. The crowning glory, indeed the heart and soul of this dish, is the brown shrimp and parsley butter. The succulent brown shrimp, combined with the freshness of parsley, tang of lemon, and indulgence of butter, creates a combination that is wonderfully magical. The butter soaks into the tender plaice, adding richness to its light flavor, while the shrimp, slightly sweet, pop encouragingly in your mouth. It’s a sensation that’s pure delight.
Gordon Ramsay, who so often extols the virtues of letting ingredients shine, helped me see the potential in this humble British favorite. “Less is more,” as he famously says, is a culinary philosophy that really speaks to me and this dish is the perfect example of that.
From Bison Burgers to Plaice and Shrimp
Getting creative with my recipes, stepping outside my Montana-inspired menu of Bison burgers and hearty venison steaks, has been a thrilling journey. I found that the Plaice with Brown Shrimp and Parsley Butter is a recipe that resonates with my adventurous spirit. With its play of simple yet bold flavors, it’s a dish any seafood lover would surely enjoy.
I would highly recommend the Plaice with Brown Shrimp and Parsley Butter for a simple weeknight dinner, when you want something special but straightforward. It’s one of those crowd-pleasers that will have you coming back for seconds, maybe even thirds.
What You’ll Need
- 6 skin-on plaice fillets, about 5 ounces each
- Salt and pepper to taste
- 2 cups all-purpose flour
- 5 tablespoons olive oil
- 1 pound brown shrimp, shelled and deveined
- 1.5 cups of unsalted butter, at room temperature
- 2 handfuls of fresh parsley, finely chopped
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
Method
Step One
Season the plaice fillets generously with salt and pepper. Then dredge each fillet in the all-purpose flour, making sure all sides are coated. Shake off any excess flour.
Step Two
Heat the olive oil in a large frying pan or skillet over medium heat. Once the oil is hot, add the plaice fillets, skin side down. Cook until the skin is crisp and golden, about 3-4 minutes. Flip the fillets and cook for an additional 2-3 minutes, until the fish is cooked through and opaque. Remove the fillets from the pan and set aside.
Step Three
Add the brown shrimp to the same pan. Cook over medium heat until all the shrimp are pink and cooked through, about 3-5 minutes. Remove the shrimp from the pan and set aside.
Step Four
In a small bowl, combine the unsalted butter, finely chopped fresh parsley, lemon zest, and lemon juice. Stir until thoroughly combined.
Step Five
To serve, place a plaice fillet on each plate. Top each fillet with a generous dollop of the parsley butter and a sprinkling of the cooked brown shrimp. Serve immediately.
