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 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
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.