Charcoal flounder with celeriac coleslaw

SERVES 4

“This is my interpretation of the classic chicken-shop dinner. From the seasoning added to the flounder, to the soft white bread rolls, coleslaw and gravy, this is a dish I hope you will want to cook again and again,” says Niland.

2 x 500gm whole greenback flounder, gutted and scaled 60 ml (¼ cup) grapeseed oil 4 soft white floury bread rolls, warmed Cold butter, for spreading

Gravy and fries, to serve

FLOUNDER SEASONING

2 tbsp each ground fennel seeds and

freshly ground black pepper

2 tsp each ground cumin seeds and

ground coriander seeds

1 tsp each onion powder, garlic powder, ground turmeric and cayenne pepper CELERIAC COLESLAW

¼ red cabbage, finely shredded

1 large celeriac, finely sliced

2 carrots, finely sliced

300 gm mayonnaise

60 ml (¼ cup) chardonnay vinegar

1 tsp toasted celery seeds

1 For seasoning, combine all ingredients in an airtight container and set aside. Seasoning will keep for up to 1 month.

2 For celeriac coleslaw, place cabbage, celeriac and carrot in a large bowl. Whisk together mayonnaise, vinegar and celery seeds in a separate bowl; season. Pour half of the dressing over coleslaw and toss to combine. Add more if required.

3 Prepare a charcoal grill, making sure grill is hot and the charcoal has cooked down to hot embers. Level out embers.

4 Using scissors, snip off any fins around the skirt of the flounder. Brush fish on both sides with grapeseed oil and season with sea salt flakes and flounder seasoning (about 2 tsp for each fish).

5 Place flounder directly on grill racks, dark (top) side down, and grill for 4 minutes each side, or until internal temperature on bone of flounder reaches 48°C on a probe thermometer.

6 Transfer fish to a large platter and rest for 5 minutes. Serve with coleslaw, warm bread rolls, cold butter, gravy and fries.