Pan fried prosciutto wrapped flathead tails with pea mash

The ingredients ready for action.

by Jamison Godfrey

When fishing on my local salt waterways, it’s very unusual not to encounter flathead on each trip. They can be very unwanted at times when targeting other species like bream or sea run trout, often beating the others to the lure or plastic every time.

However, in my opinion they are one of the best eating fish when coming from clean estuaries or offshore.

This recipe with the prosciutto and fish combination works quite well: it’s quite a strong flavour but not too over powering and you can always use one slice instead of two if you like for each tail.

Ingredients for 2
300g washed and peeled new potatoes
100g peas
120mls pouring cream
Seasoning
3 medium sized flathead tails
6 slices prosciutto
Fresh thyme
Fresh rosemary
12 green pitted olives chopped
12 kalamata olives chopped
100mls extra olive oil
Lemon for serving

Method

Peel and wash potatoes, place into water and bring to the simmer.

Clean and trim flathead tails with the skin left on. Lay two pieces of prosciutto down on the bench slightly over-lapping.

When you ask for your prosciutto to be sliced at the deli, get it sliced slightly on the thicker side for this dish.

Place flathead tail on top of prosciutto and season, then strip some fresh thyme and sprinkle on the full length of the tail.

Repeat the same for the other tails. Get your pan to a medium heat, drizzle with olive oil and place tails in, cooking slowly being careful not to burn prosciutto and flathead.

While the fish is cooking, place peas in the simmering water with potatoes and cook for 3-4 minutes, then drain. Put potatoes and peas back into saucepan and mash adding seasoning and cream, done.

Once the flathead tails are cooked, about 6-8 minutes depending on the size, remove and rest slightly. Place mash in the centre of your plate and sprinkle chopped olives around the mash with a little chopped rosemary as well, drizzle some olive oil around. Slice the tails cut in half and place on the mash with a good slice of lemon and tuck 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