This flounder Recipe with Nori added creates a delicious combination with contrasting colour. Experiment with whitebait or crab additions.
Serves 4
Prep time 30 mins
Ingredients
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500g flounder fillets or fish suitable for rolling eg sole, dory
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2 cloves garlic, crushed
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150g whitebait or crab meat
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2 tablespoons Nori fronds (finely chopped) or you can try Nori flakes
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50g butter
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2 shallots, diced
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pinch each: sugar, saffron or turmeric
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1 cup white wine
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1-2 tablespoons capers, rinsed and dried
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freshly ground black pepper to taste
Directions
- Smear the garlic over the one side of the fillets. Top with the whitebait or crab meat.
- Sprinkle with a little of the Nori (Karengo) flakes. Roll up firmly. Secure with toothpicks, if required.
- Melt the butter in a large frying pan on medium-low heat.
- Gently sauté the rolls in the butter, 2-3 minutes each side. Remove from the pan and keep warm.
- Add the shallots to the pan. Sauté for 1-2 minutes.
- Add the sugar, saffron or turmeric and wine. Stir well then strain.
- Boil rapidly until reduced.
- Add the capers, pepper and remaining nori flakes.
- Spoon over the fish and serve.
