Flounder fish salad

  • Preparation Time10 mins
  • Serves4
  • DifficultyEasy
120ml leftover poaching oil from oil poached flounder, recipe follows
3 tbsp white wine vinegar
1/8 tsp freshly ground black pepper
1/2 tsp salt
1 tbsp freshly squeezed lime juice
8 to 10 drops hot sauce
2 tbsp chopped spring onions
2 tbsp chopped fresh parsley leaves
2 lemon slices from oil poached flounder, recipe follows, finely minced
16 ounces leftover oil poached flounder, recipe follows, flaked

For the oil poached flounder

720ml olive oil
700g to 900g flounder fillets
Salt and freshly ground black pepper
2 lemons, thinly sliced
1 bunch fresh parsley, thoroughly dried
1) For the salad, whisk together the oil and vinegar in a medium-mixing bowl. Add the black pepper, salt, lime juice, hot sauce, spring onions, parsley, and lemon and stir to combine.

2) Taste and adjust the seasoning if desired. Add the fish and gently mix to combine.

To make the oil poached flounder:
1) Preheat the oven to 180C/Gas 4. In a medium saucepan over low heat, bring the olive oil to 150C.

2) While the oil is heating, season the flounder fillets on all sides with salt and freshly ground black pepper. Lay half the sliced lemons and half the parsley in the bottom of a cast iron skillet large enough to hold the fillets in a single layer without overlapping. Lay the seasoned fillets on top of the lemons. Top with the remaining lemons and parsley.

3) Once the oil has reached temperature, gently pour it over the fillets, place in the oven and poach for 10 minutes. Allow to cool for 5 minutes before serving.

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