Plaice with sparkling wine sauce

Method

1. Put the plaice fillets on a board lined with kitchen paper, pat dry and leave to air while you prepare everything else. Put the flour on a plate and season well.
2. For the sauce, put a small pan over a medium heat and add the butter. Once melted and bubbling, add the shallot and cook for a few minutes, stirring regularly, until softened. Add the vinegar and simmer until almost all evaporated. Pour in the wine and simmer for 5-6 minutes until reduced by half. Stir in the cream and continue to cook for a few more minutes, stirring regularly, until reduced by half again. Add some dill fronds.
3. While the sauce is bubbling away, season the fish fillets and lay them in the seasoned flour. Flip so they’re coated on both sides, then lift off and shake off the excess. Heat a large frying pan over a medium-high heat. Add the butter and oil and, once foaming, add the fish, skin-side down. Cook for 2-3 minutes until opaque at the edges and almost cooked through. Gently flip over and cook for another 30-60 seconds on the other side. Transfer to serving plates. Add the olives to the pan of butter and cook for 30 seconds then spoon over the fish. Pour the sparkling wine sauce over, scatter with a bit more dill and serve with some greens and potatoes (if you like).