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Preheat the oven to 220C/Gas 7.
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Season the plaice with salt and freshly ground black pepper, then roll up like cigars. Cut one of the lemongrass stalks lengthways into four to create skewers and push a skewer through each plaice roll to secure.
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Butter a small ovenproof dish and add the shallots and garlic.
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Blanch the tomatoes for one minute in boiling water, then remove the skins and cut into quarters. Reserve the skins.
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De-seed the tomatoes and place the seeds and skin into the buttered dish with the shallots and garlic.
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Cut the tomato quarters into very small cubes and set aside.
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Heat a frying pan until hot and add half the butter and all the plaice rolls. Cook for one minute on each side, until just golden-brown. Place the plaice rolls into the dish and pour over the white wine and fish stock.
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Cover the dish with kitchen foil and place into the oven to cook for 7-10 minutes, until the fish is just cooked through.
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Remove from the oven and remove the plaice from the dish and set aside in a warm place.
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Pour the cooking liquid from the dish through a sieve into a clean frying pan. Simmer until reduced in volume by half.
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Add the reserved tomato pieces, the whipped cream, tarragon and the remaining stalk of lemongrass and warm through. Season with salt and freshly ground black pepper.
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Heat a separate frying pan until hot. Add the remaining butter and all of the spinach and cook until the spinach has just wilted down.
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To serve, place a spoonful of spinach into the centre of each of two plates. Top each with two rolls of plaice and spoon over the sauce.
