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http://www.lifestylefood.com.au/recipes/513/semolina-crusted-flounder-with-white-asparagus-and-ravigote-sauce

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Semolina Crusted Flounder With White Asparagus And Ravigote Sauce

Ingredients

  • 6 whole pieces of flounder 350g approx trimmed & cleaned

  • semolina

  • salt & pepper

  • clarified butter

  • white asparagus

  • potato

  • Ravigote Sauce with Radishes

  • 2 teaspoons seeded mustard

  • 2 tablespoons white wine vinegar

  • 0.5 teaspoon salt

  • 0.5 teaspoon pepper

  • 2 tablespoons blanched baby capers

  • 2 tablespoons chopped parsley

  • 2 tablespoons sliced cornichon

  • 1 tablespoon finely chopped parsley

  • 1 tablespoon chopped tarragon

  • 1 tablespoon finely chopped eschallot

  • 100 ml light olive oil

Method

  • 1.

    Trim heads, excess tail and side vertebrae off fish.

  • 2.

    Coat with semolina, salt and pepper.

  • 3.

    Pan fry in clarified butter.

  • 4.

    Trim white asparagus.

  • 5.

    Cook in boiling salted water for approximately eight minutes, depending on size.

  • 6.

    Brush with butter and serve with flounder, steamed potatoes and Ravigote Sauce.

  • 7.

    Janni says that the fish may also be oven cooked.

  • 8.

    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.

  • 9.

    Cover with foil and cook at 200C for approximately 20 minutes until cooked.

  • 10.

    Serve with its juices and mashed or steamed potatoes.

  • Ravigote Sauce with Radishes:

  • 1.

    For the sauce, mix all the ingredients together.

  • 2.

    Very thinly slice six radishes and cook in a tablespoon of oil until very soft.

  • 3.

    Add one teaspoon of vinegar to retain colour.

  • 4.

    Mix into rest of sauce before serving.

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