Plaice, asparagus and potted shrimps

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.