Quick guide
Greenback flounder in verjuice and sorrel
2 x 500g greenback flounder, gutted and scaled
120ml extra-virgin olive oil
Sea salt flakes
120ml verjuice
130g (1 cup) large leaf sorrel, sliced
Make sure the grill plate is hot and the charcoal has burned down to hot embers. Brush flounder all over with a little olive oil and season well with sea salt. Place the white undersides on the grill and cook for 4 minutes; turn over and cook for a further 4 minutes, or until the internal temperature on the bone reaches 60°C on a probe thermometer.
Put verjuice and remaining olive oil on a baking tray and warm it on the side of the hot grill. Transfer the fish to the tray and leave to rest off the heat for 5 minutes.
Place flounder, white side up, on a plate. Return the tray to the hot grill and whisk the fish juices into the verjuice and olive oil; spoon over the flounder and finish with a handful of sorrel leaves. Serves 4
Show
2 x 500g greenback flounder, gutted and scaled
120ml extra-virgin olive oil
Sea salt flakes
120ml verjuice
130g (1 cup) large leaf sorrel, sliced
Make sure the grill plate is hot and the charcoal has burned down to hot embers. Brush flounder all over with a little olive oil and season well with sea salt. Place the white undersides on the grill and cook for 4 minutes; turn over and cook for a further 4 minutes, or until the internal temperature on the bone reaches 60°C on a probe thermometer.
Put verjuice and remaining olive oil on a baking tray and warm it on the side of the hot grill. Transfer the fish to the tray and leave to rest off the heat for 5 minutes.
Place flounder, white side up, on a plate. Return the tray to the hot grill and whisk the fish juices into the verjuice and olive oil; spoon over the flounder and finish with a handful of sorrel leaves. Serves 4
Show