by Jamison Godfrey •
Now that we’re well into autumn, those still cool nights are upon us and the sun settles earlier everyday.
It’s a perfect time for fresh fish and the flounder in particular usually become a little plumper after summer, and so are perfect for the table.
If you can’t catch your own, they are reasonably priced and can be a great healthy meal for the family with little preparation.
I also have a very simple relish recipe, which can use up some of that summer harvest from your garden. This is best prepared the a few days before, put into sterilized jars and chilled.
Ingredients for 2
Two whole flounder cleaned
Olive oil, salt and pepper
For the wedges
Four medium Kennebec potatoes washed
Two tablespoons paprika
One table spoon potato flour
Salt and pepper
Vegetable oil for frying
For the relish
200g fresh corn kernels
350g grated green zucchini
1/3 red capsicum medium dice
One red chilli seeded and diced finely
One tablespoon chopped parsley
250g brown onions peeled and diced
165mls white vinegar
190g white sugar
Salt and pepper to taste
¼ plain flour
One teaspoon ground turmeric
One teaspoon of mustard powder
One teaspoon curry powder
One teaspoon white mustard seeds
Method
Relish
For the relish, place onions, parsley, chilli, corn, zucchini, capsicum, vinegar, mustard seeds and sugar into a saucepan and bring to the simmer, then add salt and pepper to taste.
Mix turmeric, mustard powder, curry powder and flour together and blend with a little water until it forms a smooth paste. Stir into simmering saucepan and cook until the smooth. Remove from heat and place into jars for further use.
Flounder
Wash and clean the fish and trim off the tail and side fins with a pair of scissors. Place on a greased baking tray, drizzle with olive oil and season. Preheat your grill or oven to 180°C.
Wedges
Wash potatoes but don’t peel. Cut them into wedges length ways and place into boiling salted water and cook for 8-10 minutes maximum. You don’t want them falling apart.
Preheat your fryer or wok with oil to 180°C.
In a plastic bag place the paprika, flour, salt and pepper and shake until mixed.
Drain your potatoes but don’t cool under water. Place the wedges into the bag and shake until evenly covered, shake off excess seasoning and fry until crunchy.
Place the flounder into the grill or oven and cook until the skin becomes crisp, about eight minutes: four minutes each side. Flounder needs very little cooking and can be overcooked very easily.
Serve up the fish with the crispy wedges and a generous amount of fresh chilled pickle and dig in!
This recipe is from award winning chef Jamison Godfrey of the Drunken Admiral restaurant in Hobart, Tasmania. If you’re ever in Hobart we highly recommend visiting the Drunken Admiral and sampling their delicious menu of seasonal, local produce for yourself.
More info: www.drunkenadmiral.com.au
