ΒΌ cucumber, thinly sliced into ribbons using a vegetable peeler
2 tbsp horseradish cream
1 lemon, juice only
few tarragon sprigs
2 tbsp finely chopped fresh tarragon
50g/1ΒΎ oz plain flour
2 bay leaves
vegetable oil, for deep-frying
30g/1oz unsalted butter
2 tbsp crème fraiche
250g/9oz peeled brown shrimps
10 brown shrimps, shell on
2 lemon sole fillets, skinless