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Serves 4 – 6
INGREDIENTS
- 2 x 450 – 600g whole flounder, wings trimmed, scored 4 times diagonally, skin side up
- 50ml soy dashi (available in Asian supermarkets)
- 25ml lime juice
- 25ml gluten free soy sauce
- 100g butter
- 50g fresh watercress
- sea salt
- ½ lemon
- 50g shaved kombu (available in Japanese grocery stores)
METHOD
Preheat the oven to 240°C.
Melt butter in a pot over medium heat until a nutty aroma is achieved and brown specks have formed on the bottom of the pot. Set aside to cool.
Once cool, pour into a mixing bowl with soy dashi, lime juice and soy sauce.
Mix until combined. Keep warm and set aside.
Heat oil to almost smoking point in a large pan. Season fish and place skin side down into pan. Cook on high for about 2 minutes. Turn the fish over and place the pan into the oven for 3 minutes.
Remove from the oven and set back on a medium heat for 2 minutes, continuously spooning hot oil over the fish as it continues to cook. Remove the fish from the pan and set aside on a plate.
Meanwhile in a small mixing bowl, dress the watercress with a squeeze of lemon juice and a pinch of sea salt.
To serve, spoon the butter mixture over the fish. Arrange watercress on top and scatter with shaved kombu.
The Carousel would like to thank the Supernormal restaurant for this recipe.
