Plaice with a Lemon Sabayon and Brown Shrimp Sauce

Plaice with a Lemon Sabayon and Brown Shrimp Sauce

Plaice with Lemon Sabayon


Firstly, apologies for the delay in putting up a new post. Work has been manic( I almost wasn’t going to be here today either, a transatlantic rescue mission didn’t come about at the last minute.) including having to do homework three nights on the bounce last week. I think its been 15 years since I did homework.

Todays offering is a dish I can’t recommend enough you all try. It takes 20minutes to cook from start to finish, tastes amazing and has the wow factor to serve to people. What more do we all want from a dish? If you haven’t cooked a sabayon before, now is the time to start. It is just a savoury zabaglione and only has three ingredients. It is a great sauce to have in your armoury to knock up a delicious sauce in no time.

I used prawns in this dish, as the shop I went to didn’t sell brown shrimps. In the UK we get brown potted shrimps which are so sweet. If you can get a similar small prawn/shrimp use these. Otherwise prawns will be fine.[purerecipe]


  • 800g, skinned Plaice Fillets
  • 4 Egg yolks
  • 100ml White Wine
  • 1 Tbsp Lemon Juice
  • 4 Medium Sized Tomatoes
  • 400g Brown Shrimps or Prawns
  • 3 Sprigs Dill
  • 100ml Extra Virgin Olive Oil
  • 1 Tbsp Gorund Coriander
  • 400g Spinach
  • 600g New Potatoes


  1. Make the sauce vierge ahead of time if you can. Pour boiling water over the tomatoes for 10sec. This will help peel the skin off. Skin, take out the seeds and chop the flesh into rough cubes. Warm the oil with the coriander until it begins to sizzle. Add the shrimps/prawns, tomatoes and dill some seasoning and a squeeze of lemon to taste. Store in fridge until ready to serve.
  2. Put the potatoes onto boil.
  3. Roll the plaice fillets up and secure with a cocktail stick. Steam for five minutes, season lightly once cooked.
  4. For the sabayon, add the yolks and wine to a glass bowl, whisk together. Cook over a pan of simmering water for 5 minutes. Whisking lightly until it thickens. Add the lemon juice and season to taste.
  5. Cook the spinach for a minute until wilted.
To serve, place the spinach in the middle of the plate, arrange three potatoes and three pieces of fish(cocktail sticks removed). Add the tomato and shrimp mix as tightly to the spinach as you can. Finally spoon the sabayon over the fish and give a final twist of pepper.


  1. Who wouldn’t be gobsmacked to get this dish outside of a classy restaurant? Well done! This is a lovely dish.

  2. What a beautiful dish…definitely restaurant quality. I haven’t made a savory sabayon before and love the idea.

    • Dave Crichton

      It’s the easiest sauce in the world I think Karen. I just use a rule of thumb of 1 egg yolk=1 1/2 Tbsp liquid, can’t really go wrong then.

  3. I’ve just realised I’ve never made a sabayon – must be time to learn, and a dish that looks this impressive and only 20 minutes to make, well, I’m all over that.

  4. That looks so good Dave! Plaice is one of the fish I do like so I was excited to see your post. Loving the sabayon too and of course the potatoes. Beautiful plate.

  5. This looks so pretty and I bet tastes wonderful. I love brown shrimps and in amongst the plethora of imported prawns it’s great to eat the sweetness of a British catch. I’ve only made sweet lemon sabayon, I’m definitely giving this a go. GG

    • Dave Crichton

      I’m amazed you get our potted brown shrimps in Australia, another one of our great produce which is more appreciated abroad.

  6. I have about 12 egg yolks sitting in the fridge from some baking I had to do last week for a photo shoot, the sauce is a GREAT way to use it up. I’ll make a generic version so that I can flavour either savoury or sweet.
    I haven’t heard of Plaice before, but it sounds interesting.
    What was the rescue mission? Do you ever fly into Toronto? We could meet for coffee.

    • Dave Crichton

      Hi Eva, the rescue mission was for one of our German aeroplanes which was stuck in Dom Rep. We used to fly daily to yyz for Canadian Affair but our management thought they could make more money going to Egypt. Only for the Arab spring to kick off and ruin everything. We used to stay at the Metropolitan hotel in town which was great, we’ve all got our fingers crossed that someday it’ll be a route we fly.

      Food wise, plaice is just a flat fish, I believe better known as flounder in North America.

  7. That sauce sounds amazing and in 20 minutes I would be mighty happy to have this on my dinner table. I hope work settles down soon for you. Wishing you a safe and happy holiday season. BAM

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