Melt 20g (a thick slice) of butter in a large nonstick frying pan. Lightly season 2 whole filleted plaice and lower them, skin down, side by side into the hot butter. Let them cook for 3 or 4 minutes, depending on their thickness, then add 250g of bottled or canned globe artichokes, halved or sliced as you wish. Let them warm through in the butter then stir 4 tbsp of double cream into the pan juices, season, and finish with a second slice of butter and a handful of chopped parsley. Remove to a warm plate with a fish slice.
Put the fish into the pan skin-side down. Keep the butter at a light sizzle. Spoon the hot butter over the fish as it cooks to keep it moist. Turn swiftly and confidently with a large fish slice. Shake the sauce rather than stir it. Adding lemon juice at the end, just a squeeze, will stop it cloying.
Use salmon fillets and dill instead of plaice and parsley. Crème fraîche is a sharper alternative to double cream. Serve new potatoes on the side or bread to mop up the sauce.
Email Nigel at firstname.lastname@example.org