4plaice fillets You can subsitute the plaice with lounder, lemon sole, Dover sole or dab
150gbrown shrimp 0.5 oz . (also called crangon crangon, bay shrimp or sand shrimp). If not available you can omit the brown shrimp or replace with regular cocktail shrimp.
150gsmoked bacon 0.5 oz
½onion
1lemon
4tablespoonplain flour
100gunsalted butter3.5 oz
Instructions
If using, dice the bacon in small cubes. Wash the brown shrimp and dry on a paper towel.
Peel the onion and cube finely. Wash the parsley, and chop finely.
Wash the plaice fillets and pat dry with a pepper towel. Spoon lemon juice over them and season with salt and pepper.
Pour the flour onto a shallow plate. Toss the plaice fillets in the flour until they are covered.
Heat a frying pan and fry the bacon until crispy. Then remove from the pan and set aside.
Add 1 tablespoon of butter and 1 tablespoon of vegetable oil to the frying pan. On a medium heat, fry the plaice for 3-4 minutes on each side. Remove from the pan and keep warm.
Add the brown shrmip, onion bacon and parsley to the pan and warm slightly.
Add 3 tablespoon of butter to the shrimp bacon mixture and leave to melt. Fry for about 1-2 minutes.
To serve place each fillet on a plate and spoon the brown-shrimp bacon butter over it.
Notes
I would recommend checking the recipe step pictures on the main post.
Storage Instructions
If you have any leftovers, wait until the fish has cooled down to room temperature, then once it is at room temperature you can transfer it to the fridge. Consume within two days. If you want to freeze your leftovers, I recommend storing the fish in the fridge for two hours before transferring it to the freezer. This way you will ensure that you maintain the flavours of the fish.