Inspiced — Recipe Manager
Recipe Tip: Greenback Flounder in Verjus & Sorrel

Recipe Tip: Greenback Flounder in Verjus & Sorrel

falstaff.com
Top Recipe for 2 Persons. All ingredients and tips for getting it right. Australian celebrity chef Josh Niland is author of the bestselling 'The Whole Fish Cookbook', which has gone some way in changing the way we think about preparing and cooking fish. This barbecue recipe is simplicity itself, and gives a taste of Josh's inventive seafood cooking.

    Ingredients

    Instructions

    1. Step 1

      Make sure the barbecue is hot and the charcoal is ready for cooking (it will have a white layer of ash on the surface).

    2. Step 2

      Brush the skin of the flounders with a little olive oil and season well with sea salt.

    3. Step 3

      Grill the flounders directly on the grill grate on the white side (the underside) for 4 minutes, then turn them over and grill for another 4 minutes, or until the internal temperature near the bone reaches 60°C on a digital thermometer.

    4. Step 4

      Pour the remaining olive oil and verjus onto a shallow baking tray and warm the tray on the side of the hot grill.

    5. Step 5

      Place the flounders on the warm tray and leave to rest away from the heat for 5 minutes.

    6. Step 6

      Position the flounders white-side up on flat plates.

    7. Step 7

      Return the baking tray to the hot grill and, using a whisk, mix the fish juices with the verjus and olive oil, then spoon over the flounders.

    8. Step 8

      Fold a large handful of sorrel leaves through the sauce and arrange on top of the fish. Serve immediately.

    9. Step 9

      Hong Kong-style Salt & Pepper Squid Tender on the inside, crunchy on the outside and seasoned with plenty of pepper and spice, these tasty Hong Kong-style morsels are perfect served as a nibble with drinks. Asian flavours

    10. Step 10

      Pan-fried Pike Fillets with Beans and Brown Butter Firm white-fleshed fish such as pike is a natural with its classic accompaniment, browned butter. Add a twist of lemon and a trio of green vegetables and there really is no finer fishy feast. Fish

    11. Step 11

      Fried Carp with Cauliflower & Savoy Cabbage The mild taste of carp lends itself well to pan-frying. Here Austrian chef Klaus Hölzl pairs carp with cauliflower and savoy cabbage, for a dish that's just right for a wintry supper.

    12. Step 12

      Pike Perch with Mediterranean Vegetables Pike-perch, also known as zander, is a delicious fish. Here chef Constantin Fischer sets it off with an aromatic tomato sauce full of flavours from the Med, and serves a zesty dip made with salty feta. Fish

    13. Step 13

      Vietnamese Pho Bo Star anise and cinnamon give this beef and rice noodle soup its unforgettable taste. It is accompanied by fresh coriander and basil, limes and bean sprouts. Soup
    Falstaff EN
    falstaff.com