Plaice, asparagus and potted shrimps

Name: Plaice, asparagus and potted shrimps
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 400 g asparagus, trimmed; 2 thick plaice fillets (150-200g each); 1 tbsp light olive oil; 50 g unsalted butter; 50 g tub potted shrimps; 1 pinch cayenne pepper; ¼ tsp ground nutmeg; 1 tbsp lemon juice, plus more if needed; 1½ tbsp chopped dill or tarragon

0 out of 5 stars(0) Rate this recipe

Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

400g asparagus, trimmed
2 thick plaice fillets (150-200g each)
1 tbsp light olive oil
50g unsalted butter
50g tub potted shrimps
1 pinch cayenne pepper
¼ tsp ground nutmeg
1 tbsp lemon juice, plus more if needed
1½ tbsp chopped dill or tarragon

Method

Drop the asparagus into a pan of boiling salted water and cook for about 3 minutes or until just tender. Drain, run briefly under the cold tap and return to the pan to keep warm.
Pat the fish dry with kitchen paper and season on both sides. Heat the oil and ½ the butter in a large non-stick frying pan. Add the plaice, skin-side down, and cook for about 3 minutes until the skin is crisp, being careful not to let it burn, then carefully turn and cook for 1-3 minutes on the other side, until just cooked through. Remove from the pan and keep warm.
Add the remaining butter to the frying pan and heat until it starts to bubble and brown. Add the potted shrimps, cayenne, nutmeg and a good pinch of salt. Stir to melt, then add the asparagus to warm through for a few seconds. Remove from the heat and add the lemon juice and ¾ of the dill or tarragon. Arrange the asparagus on 2 plates and put the plaice fillets on top. Pour over the buttery shrimps and sprinkle with the remaining herbs.