1 whole fresh plaice, trimmed, 25g butter, 1 garlic clove, finely chopped, handful of cooked peeled brown shrimps, 1 bunch of nettles, blanched by plunging into boiling water for 1 minute, small handful of ramps (wild leeks) finely chopped, small handful of ramsons (wild garlic), finely chopped, extra virgin olive oil, lemon juice, to dress, salt and freshly ground black pepper, a little grated nutmeg, to serve.
How to make Whole grilled Plaice:
Season the plaice with salt and pepper and place dark skin-side up in an ovenproof frying pan. Dot a little of the butter on top and place under a preheated hot grill. When the skin has browned nicely and crisped, turn over, dot with a little more butter and grill briefly until golden brown in colour.
Remove the fish from the pan on to a serving plate and set aside to keep warm.
Take the fish pan with its juices, add the remaining butter and the garlic, and sauté the brown shrimps over a medium heat until hot. Add the blanched nettles, ramps and ramsons to the pan and wilt down, stirring lightly as needed for a couple of minutes.
Serve with the fish and dress with extra virgin olive oil and freshly squeezed lemon juice, and season with salt, freshly ground black pepper and grated nutmeg.