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Flounder Sole with Ginger, Spring Onions and Caramelised Parsnips

Serves 2

Ingredients

  • 1 tablespoon olive oil
  • 2 tablespoons runny honey
  • 1 teaspoon white wine vinegar
  • 1 tablespoon chopped chives
  • 1 tablespoon olive oil (for the fish)
  • 4 x 125g fillets of flounder soe, skinned
  • 1 small knob fresh root ginger, julienned
  • 8 spring onions, chopped
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
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Method

  1. Remove the core from the parsnip and cut into neat batons, heat the olive oil and fry the parsnip until a light golden.
  2. Add the honey and cook until a light caramel.
  3. Add the vinegar, chives and season.
  4. Heat the olive oil and seal the sole in a non-stick pan. Add the ginger and spring onions, sauté briefly then place on top of the sole.
  5. Heat the soy sauce and sugar together.
  6. When ready to serve arrange the parsnips on a plate, top with the sole and finally a delicate drizzle of soy sauce.
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