Otago Daily Times

Floun­der with brown but­ter, al­monds, ca­pers, pota­toes and salad

Prep time 10 min­utes To­tal time 20 min­utes Serves 2


For the Floun­der

1 pinch sea salt

1 pinch black pep­per; freshly ground 1 Tbsp veg­etable oil floun­der whole, skin off, head off, sides


40g salted but­ter

1⁄2 lemon

1 Tbsp chopped fresh pars­ley

2 tsp baby ca­pers

2 Tbsp chopped al­monds

For the pota­toes

2 large agria pota­toes

salt and pep­per

For the salad

2 heads let­tuce or 1 bag washed let­tuce fine sliced car­rots, cu­cum­ber, radish

Herb dress­ing

1 Tbsp Di­jon mus­tard

1 tsp grated horse­rad­ish

1 shal­lot diced

1 Tbsp white wine vine­gar

1 Tbsp sherry vine­gar

50ml chicken or veg­etable stock

1 Tbsp honey

50ml canola oil

25ml olive oil salt pep­per a mixed bunch of herbs tar­ragon, chive,

pars­ley, dill and chervil


Start by cook­ing the whole un­peeled pota­toes in lightly salted wa­ter for 10­15 min­utes un­til just cooked. Strain off wa­ter and let the pota­toes rest in the hot pot with the lid on.

In the mean­time pre­pare the dress­ing, you can use pretty much any herbs you like, all de­pend­ing on taste and avail­abil­ity, the more herbs the bet­ter. Add all the in­gre­di­ents to a blen­der and blitz, check sea­son­ing, strain through a chi­nois and set aside.

Left­over dress­ing will be OK to keep about a week in the fridge.

Peel the cooled pota­toes and cut into thick slices.

To sea­son the floun­der

Heat the oil in a large, well­sea­soned or non­stick fry­ing pan, add the floun­der and pota­toes, lower the heat slightly and add 20g of but­ter, fry on a mod­er­ate heat for 4 to 5 min­utes, turn over, and al­low to cook through.

Lift the fish and pota­toes on to serv­ing plate and keep warm. Now wipe the fry­ing pan clean, and add the re­main­ing but­ter and al­low to melt over a mod­er­ate heat. Once the but­ter starts to froth and smell nutty and it turns a light brown, add the al­monds, lemon juice, ca­pers and pars­ley.

Check the sea­son­ing and pour the brown but­ter pan over the sole.

Mix the let­tuce and veg­eta­bles with the dress­ing and serve on the side.

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