Plaice, roast cauliflower and capers

Cut the cauliflower into four large wedges. Slice off one thin sliver from each wedge and set aside to be used for garnish. Cut two of the wedges in half, then finely chop the other two wedges

Heat 30g of the butter in a large saucepan over a medium heat. When hot, add the finely chopped cauliflower with a good pinch of salt. Brown well, cooking for approximately 12–15 minutes, or until completely golden and caramelised

Add the milk and simmer for 5 minutes or until soft

Transfer the milk and cauliflower to a blender and blend until silky smooth, making sure there is a way for steam to escape

Meanwhile, heat the remaining 30g of butter in a frying pan just big enough for the four wedges. When hot, add the wedges and season with salt. Fry on each side until golden then pop the lid on the pan and turn down the heat to low. Cook for a further 10 minutes until the cauliflower is cooked through

For the fish, heat the 25g of butter in a non-stick frying pan. When foaming, add the plaice fillets, seasoning well with a little salt. Brown on each side then remove the fish from the pan. Add the caper brine, capers and parsley to the pan, with a splash of water. Heat for one minute

To serve, pop a dollop of the caramelised cauliflower purée onto four plates. Top each plate with the roasted cauliflower wedge, then the fish. Spoon over the capers and herbs, then finish with the cauliflower crudité