Instructions: 1 Heat a saute pan. Carefully skin the plaice fillets. Mix together 25g/1oz butter and 1 tsp chopped marjoram in a small bowl and grate in the lemon rind.

2 Season to taste and spread over the plaice fillets, best side up (only make three). Lay the Parma ham on the work surface and place a plaice fillet on top of each one, buttered side down and roll up. Secure with a cocktail stick.

3 Add a knob of butter and 1 tbsp oil to the pan. Add the plaice parcels and cook over a high heat for a few minutes on each side until lightly golden.

4 When cooked, remove the plaice parcels from the pan and drain on kitchen paper.

5 Pour the wine into the pan and reduce by half. Reduce the heat, return the plaice parcels to the pan and cook for 6-8 minutes until the plaice is completely tender and cooked through and you have a well flavoured and reduced down sauce.

6 Roughly chop the garlic and place in the food processor with the capers.

Add a good handful each of coriander and flat-leaf parsley and squeeze in most of the lemon juice (reserve a squeeze for the butter bean puree).

7 Season with black pepper, blitz to a rough puree and pour in enough olive oil through the feeder tube to make a dressing. Youll need 3 tbsp in

8 Heat 2 tbsp oil in a frying pan. Finely chop the onion. Add the onion to the pan and saute for 2-3 minutes until softened but not browned.

9 Grate the Parmesan and finely chop a small handful of coriander. Add the butter beans to the pan and cook gently for 2-3 minutes until heated through, stirring occasionally.

10 Add the Parmesan to the pan with a knob of butter, stirring until melted and remove from the heat.

11 Add the reserved squeeze of lemon juice, season generously and, using a hand blender, whizz until smooth and creamy. Stir in the coriander. Remove the plaice parcels from the heat and set aside to rest.

12 Spoon some puree onto a serving plate. Slice three plaice roulades on the diagonal and spread out in an overlapping layer on top, spooning over any of the pan juices. Drizzle the salsa verde around the edge of the plate and serve at once.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.