Valentine Warner's crispy plaice with pickled cucumber and brown shrimp

Ingredients

• ½ a large cucumber, skinned and very thinly sliced
• 1 teaspoon of flaked sea salt
• 3 tsp white wine vinegar
• 1 ½ tsp caster sugar
• 4 tbsp mayonnaise
• 1 tbsp crème fraiche
• 2 tbsp very finely chopped chervil (or parsley)
• Zest from one lemon
• 1 small plaice filleted and skinned, cut into 4 smaller pieces
• 1 large Peter’s Yard crispbread (70g) broken up and blended to form a fine dust
• 2 eggs, beaten
• 70g butter
• 100g of cooked and peeled brown (not potted) shrimps
• ½ tbsp baby capers, drained, rinsed and drained again
• Salt
• Black pepper