Pan Fried Plaice Fillets with Warmed Potted Shrimp

Looking for a tasty fish dish? Look no further than this Pan Fried Plaice Fillets with Warmed Potted Shrimp recipe. It is a simple dish with a quick stew of peas, broad beans, mange tout, asparagus and wild garlic but you can make it with any veg that cooks in a similar time. James uses amazing Morecambe Bay Potted Shrimp in this recipe.
Date Night | Dinner Party Dishes | Fish | James Martin's Saturday Morning | Main Courses
2

Ingredients

  • 1 large plaice , filleted
  • 1tbs veg oil
  • 25g butter
Vegetables
  • 100g fresh peas
  • 100g asparagus tips
  • 100g broad beans
  • 100g mangetout
  • Small bunch of wild garlic
  • 1 lemon, juice only
Butter
  • 200g butter, softened
  • 100g potted shrimp
  • Pinch of mace, paprika and cayenne

Method

Print Recipe

Beat together the spices and softened butter and finish with the potted shrimp.

Pan fry the plaice in the butter and oil for 2 to 3 minutes turning halfway through. Season.

Put a splash of water in a pan, add the asparagus and sugar snap peas beans and boil for 2 to 3 minutes.

To serve, pile the veg onto a platter, top with the fish and spoon over the sauce. Top with shrimp and more of the butter.

Ingredients

  • 1 large plaice , filleted
  • 1tbs veg oil
  • 25g butter
Vegetables
  • 100g fresh peas
  • 100g asparagus tips
  • 100g broad beans
  • 100g mangetout
  • Small bunch of wild garlic
  • 1 lemon, juice only
Butter
  • 200g butter, softened
  • 100g potted shrimp
  • Pinch of mace, paprika and cayenne

Method

Beat together the spices and softened butter and finish with the potted shrimp.

Pan fry the plaice in the butter and oil for 2 to 3 minutes turning halfway through. Season.

Put a splash of water in a pan, add the asparagus and sugar snap peas beans and boil for 2 to 3 minutes.

To serve, pile the veg onto a platter, top with the fish and spoon over the sauce. Top with shrimp and more of the butter.

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