Trim heads, excess tail and side vertebrae off fish.
Coat with semolina, salt and pepper.
Pan fry in clarified butter.
Trim white asparagus.
Cook in boiling salted water for approximately eight minutes, depending on size.
Brush with butter and serve with flounder, steamed potatoes and Ravigote Sauce.
Janni says that the fish may also be oven cooked.
Line a baking tray with parchment paper, place whole flounder on tray, add a tablespoon of noilley prat vermouth to each flounder, a knob of butter, 2-3 slices of lemon or lime, a sprig of dill, salt and pepper.
Cover with foil and cook at 200C for approximately 20 minutes until cooked.
Serve with its juices and mashed or steamed potatoes.
Ravigote Sauce with Radishes:
For the sauce, mix all the ingredients together.
Very thinly slice six radishes and cook in a tablespoon of oil until very soft.
Add one teaspoon of vinegar to retain colour.
Mix into rest of sauce before serving.
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