4 lemon sole, skinned and on the bone
1 lemon, juiced
1 cauliflower

For the unpotted brown shrimps:

100g brown shrimps
150g butter
1⁄4 tsp ground mace
1 pinch cayenne pepper
Juice and zest of 1⁄2 lemon
1 shallot, finely diced
1⁄4 bunch of chives

Salt and pepper

For the unpotted brown shrimps:

1. Melt the butter and add all ingredients excluding the chives. To serve, warm up gently on a medium heat.
2. Check the seasoning and adjust the lemon juice to taste. Add the chives just before serving.

For the lemon sole and cauliflower:

1. On a baking tray place the cauliflower florets. Drizzle with rapeseed oil and season with salt and pepper. Roast in the oven for 15 minutes. You want the outside really golden as that imparts a really lovely nutty flavour.
2. On 2 other baking trays place your lemon sole, putting rapeseed oil on the tray so it doesn’t stick. Drizzle the top with a little rapeseed oil, salt and pepper and lemon juice.
3. Bake in the oven for 8 minutes and check. With all fish you are looking to find that point where it is just cooked, which usually takes 8–10 minutes, depending on the thickness of the fillet.
4. Serve with the shrimp butter over the fish and roasted cauliflower.