For The Cauliflower Purée
Thinly slice the cauliflower head. Add the butter to a large saucepan over a medium heat and, once foaming, add the cauliflower, salt and curry powder. Cover with a lid, and cook on a low heat for 10 minutes, stirring every couple of minutes making sure it doesn’t catch. Add the stock and double cream, reduce by half. Blitz the cauliflower until smooth, check the seasoning, and add the lemon juice. Pass through a fine sieve. Keep hot.

For The Curried Nuts, Cauliflower And Brown Shrimp Butter
Start by making a curried butter. Melt the butter in a large frying pan over a low heat. Once melted, turn up the heat to high and cook until light brown. Add a pinch of salt, the lemon juice and curry powder, cook for 30 seconds. Pass through a muslin cloth.

Preheat the oven to 160ºC (fan).

Roast the nuts in the oven for 6-8 minutes until lightly toasted. Leave to cool and crush before adding to the butter mixture.

Cut little florets from the cauliflower and roast them in the grape seed oil for 4-6 minutes until golden brown. Season and drain the oil off, then add to the curried butter with the brown shrimps, chives and golden raisins.

For The Baby Gem Lettuce
Bring the stock to the boil with a pinch of salt, pepper and the butter. Once boiling, add the baby gem lettuce, cover with a lid, and remove from the heat. Cook for 4 minutes until just tender. Remove the baby gems from the liquid and cut off the root. Season with salt and pepper and keep warm.

For The Plaice
Heat a large non-stick frying pan over a high heat and once hot, add the oil. Gently put the plaice in, seasoned, side-down and cook for 2-3 minutes on a medium heat until golden brown. Turn the fish over, add the butter and cook for a further 2-3 minutes, depending on the thickness of the fillets, basting all the time. Finish with the lemon juice, remove from the pan and place on kitchen cloth.

To Serve
Spoon 3 spoonfuls of the purée on each plate. Arrange the lettuce in the centre of the plate with the plaice on top. Warm the curried butter up and split between the 4 plates, spooning over the fish.