For the plaice:
Preheat oven to 160°C. Lay the fillets back-to-back and head-to-tail and wrap in cling film and refrigerate until ready to use. Prepare the fish when all other components of the dish are ready.
For the chicken wings:
Trim and cut the wings, removing the tip so you have drums and flats (save the trimmings to make a sauce). Cover with sea salt and let stand for 20 minutes then roast until golden brown. Season the duck fat with thyme and garlic then cover the wings and cook for another 30 minutes until the bones pull out easily. Drain on kitchen paper.
To make the sauce:
Sear the chicken trimmings with a bit of oil in a hot pan until they are very brown. Discard the trimmings and deglaze the pan with a bit of white wine, add the tarragon and butter and reduce to a light sauce consistency. Season to taste and pass through a fine sieve.
For the caramelised cauliflower:
Preheat oven to 180°C. Trim the leaves but keep the stalk and cut into 1cm slices. Melt 100g butter in a roasting tin, toss in the cauliflower making sure all the slices are coated and roast until golden. Transfer to a food processor, add a splash of milk and blitz.
Season to taste, pass through a fine sieve and chill.
For the Alexander buds:
Gently sauté in a knob of butter for 1 minute tossing constantly until warm through.
To serve:
In a lightly oiled pan fry the fillets for 1 minute each side. Add a knob of butter and baste for 1 minute. Warm the caramelised cauliflower then pass a swipe on each plate. Arrange the fish and chicken wings and sprinkle with cauliflower shavings and Alexander buds.