Melt the butter in a small saucepan over a medium heat, whisking occasionally. The butter should bubble up and subside again. When small dark brown specks appear through the fine foam and the aroma is unmistakably nutty, remove the saucepan from the heat and allow it to cool slightly.
Pour the clear, golden butterfat from the dark, solid whey at the bottom of the saucepan and keep it warm.
Cut the cauliflower into tiny, delicate florets, then wash and spin-dry them thoroughly.
Remove the ribs from the stalks. Wash them and toss with a tbsp of sugar. Leave them to stand for about 15 minutes. Wash, spin-dry and chop the parsley – preferably so finely that it turns into a dust. Toast the blanched almonds and chop them coarsely.
Heat one or two frying pans to cook the plaice. Cover the bottom of each pan with the browned butter and fry the plaice over a medium, but not too high, heat for about 5 minutes on each side. Lift them out of the pan and keep them warm, perhaps in a warm oven.
Add a little more browned butter to the pan and fry the cauliflower and almonds for 1 minute, before adding the capers with a little of their liquid and the lemon juice to fry briefly in the pan. Finally, toss the redcurrants, shallots and parsley in the heat for a very short time.
Arrange the flounder on plates with the pan juices of butter, redcurrants and vegetables poured over them. Serve with small new potatoes.
