Main content

Semolina Crusted Flounder With White Asparagus And Ravigote Sauce


  • Ravigote Sauce with Radishes


  • 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.

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Riesling, Pinot Noir and Rose are the best wines to pair with Semolina Crusted Flounder With White Asparagus And Ravigote Sauce.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now

» Matching Wine