Serves 4

Brown shrimps are smaller and sweeter than your everyday pink prawns, but are well worth the extra fiddle when it comes to shelling them. Order them in advance from your local fishmonger. Try tossing the brown shrimp butter through freshly cooked linguine with garlic and herbs for a quick meal, and add new levels of flavour to a seafood risotto or scrambled eggs by stirring the butter and shrimps through at the end.

4 x 300-400g Dover sole, filleted and skinned

Olive oil, for brushing

Sea salt and freshly ground white pepper

FOR THE SHRIMP BUTTER

250g slightly salted butter

450g cooked brown shrimps, in their shells

¼ tsp cayenne pepper

¼ tsp freshly grated nutmeg

Juice of 1 lemon

Large handful of parsley leaves, finely chopped

1 Begin by clarifying the butter. Melt the butter in a pan over a gentle heat, then carefully pour off the golden oil into a jug and discard the milky solids. Set the clarified butter aside to cool and chill until ready to use.

2 Preheat the oven to 190C/Gas 5. Peel the shrimps and reserve the shrimp meat for later. Put the shells in a roasting tin with half of the clarified butter and roast for about an hour or until the shells turn a deep golden colour, stirring them every now and then.

3 Remove from the oven, then pass the infused shrimp butter through a fine sieve into a clean pan. Discard the shells. Add the remaining clarified butter, the cayenne and nutmeg. Heat gently over a low heat for 10 minutes, then season to taste with salt, white pepper and lemon juice.

4 Preheat the grill to medium-high heat. Brush a baking sheet and the fish all over with a little olive oil. Season with salt and freshly ground white pepper, then place under the grill for 2-3 minutes. Turn the fish over and cook the other side for a further 1-2 minutes until the fish turns opaque and feels firm, but springy to the touch.

5 While the fish finishes cooking, reheat the shrimp butter over a gentle heat. Add the shrimp meat just before serving and warm through. Check for seasoning and stir through the parsley. Place the fish on warmed plates and spoon the butter and shrimps over. Serve with crushed new potatoes and wilted greens.

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