Plaice fillet with shrimp sauce

Bring to the boil in pan. Submerge, cross and dice tomatoes. Cut tomatoes into quarters and remove seeds. Stoneleeks in boiling water in 2 min. Be softened and let drain in sieve. Lay the basil leaves on top of each other, roll them up to 'cigar' and cut them into wafer thin strips. Slowly halve the long-shouldered fillet and pat dry and sprinkle with salt and pepper. Place 2 pieces of tomato in the middle of each fillet and sprinkle some basil. Place the fillet over filling and stick with cocktail stick. Dip sauce from cups into bowl. Stir in the shrimps, parsley and vermouth. Plaice rolls and stoneleeks on a large plate, put sauce next to it.

At the table: Place the fillet of lamb on the grill plate. If the bottom is almost done, place 2 pieces of stoneware on the grill plate. Fish carefully with wooden spatula and turn over further. Meanwhile, create a little shrimp sauce in a saucepan and warm up the sauce on the grill. Plaice plaice and stoneleeks on plate, pour prawn sauce over it.