EUROPEAN FLOUNDER

COOKING EVERY FISH IN THE WORLD 🐟 🌍
Episode 61 – European Flounder
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BIN: Platichthys flesus
FR: Flet
GER: Flunder
ESP: Platija
IT: Passera pianuzza
SRB-CRO: Iverak / zlatopjeg
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One of my all time favourite recipes for cooking fish and a legendary Escoffier era dish of French grande cuisine: flatfish “Admiral Style” (poisson à l’Amiral). I learned this technique during my time at Le Cordon Bleu Paris
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Ingredients (serves 2):
1 x 800g whole flounder (or any other flatfish)
6 langoustines / scampi
100 – 200g mussels
50g tomato paste
50ml brandy
500ml white wine
250g softened butter
100ml double cream
Fresh chopped herbs
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Recipe:
1. Prep the fish as shown in this reel.

2. Place the fish onto a baking dish, add a splash of white wine and a bit of butter. Braise at 160C for 20 min.

3. In the meantime, steam the langoustines / scampi and shell them. Roast the shells in a pan until nicely coloured, add the tomato paste, deglaze with brandy and cover with the white wine. Simmer gently for one hour, pass through a fine sieve and reduce to a glaze. Fold in the reduced crustacean sauce into the softened butter.

4. Peel the skin off the fish and pour the braising juices into a pot with the mussels. Steam these until they open, remove from the shells and return to the pot with the sauce. Add the double cream, herbs and a splash of lemon juice.

5. Spread the scampi butter evenly over the fish and place under the grill on max heat for a couple of minutes, or until nicely coloured. Serve with the langoustines and mussel cream sauce. Enjoy!!