Cut each fillet of plaice into two lengthwise, along the natural divide, and then remove the skin from each piece with a sharp knife.
(There are a number of web pages on how to do this, if you're unsure. Alternatively, you could leave the skin on, but I think it's nicer
without the skin!) Dust the fillets lightly in seasoned flour and fry in olive oil and butter until cooked and golden on each side.
Remove and keep warm. In the same pan, fry a finely chopped shallot until soft, then add a ½ Tbs plain flour, stir to cook for a minute
or so, then add a splash of dry vermouth and a small glass of chicken stock. Cook until smooth and thickened, season with freshly-ground
black pepper then stir in a small tub of cooked brown shrimp and a Tbs or two of chopped parsley. Heat through, and serve the plaice fillets
with the shrimp sauce poured over them, along with new potatoes and a green veg.