Fillet of plaice belle meunière

This is a classic dish from the days of haute cuisine that deserves revival. Sadly, many of the old recipes that appeared in Escoffier’s repertoire de cuisine rarely surface now. I particularly like this combination, as the sweet brown shrimps complement the slightly bitter taste of the herring roes.

Try to find large plaice if possible, as they are less flaky than the smaller fish. They are, however, not so easy to come by, as they are often caught by divers with a sp