Grilled plaice fillets with shrimp sauce.

• 2 Plaice fillets, about 200 g/7 oz each
• 2 x 57 g pots of potted shrimps
• 2 generous pinches of ground mace
• 1 generous pinch of cayenne pepper
• 2 tbspn dry vermouth
• 1 tbspn fresh chopped parsley
• salt and pepper

Serves 2.

1. Empty the shrimps into a small frying pan and melt the butter.  Take off the heat and spoon some of the butter into a frying pan.
2. Season the fish with salt and pepper and fry in a big frying pan 5 -6 mins until opaque and just brown.
3. Whilst this is going on, put the shrimps back on the heat, add the mace, cayenne and salt.  When the butter sizzles add the vermouth, let it bubble for 1 min, remove from the heat and stir in the parsley.
4. When the plaice is cooked, bung onto a warm serving plates and spoon over the shrimp sauce.
5. Serve with spinach and either mashed cauliflower or mashed potato.

Adapted from Delia Online.  She butters, seasons, then grills the plaice.

As someone who cannot eat dairy, I make this with little brown shrimps if I can find them, otherwise I’ll use ordinary small shrimps/prawns.  I’ll use either clarified butter or olive oil instead of the butter found in potted shrimps.