Flounder Fillet with Potato Crust
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 large potatoes (peeled)
- 4 chunky Flounder
- ½ cup butter (melted)
- 16 cherry Tomatoes (quartered)
- 2 cloves garlic cloves (crushed)
- 8 cups Baby spinach
- 1 lemon (finely grated zest and juice)
- ⅞ cup Crème fraiche
- 2 Tbsps dry Vermouth
Preparation steps
1.
Heat the oven to 200C (180C fan) 400F, Gas 6.
2.
Put potatoes into a large pan, cover with boiling water, bring to the boil and simmer for 10 minutes.
3.
Coarsely grate the potatoes and season with salt and pepper.
4.
Lay the fish in a buttered roasting pan, season with salt and ground black pepper and cover each piec with the grated potato.
5.
Drizzle one 1/4 of the butter over each rosti topped fish fillet. Bake for 15 minutes.
6.
Add the tomatoes, garlic and spinach leaves to the roasting tin with the lemon zest and juice and return to the oven for 10 minutes until the spinach has wilted and the tomatoes are beginning to char.
7.
Gently heat the the creme fraiche in a small pan with the vermouth.
8.
Arrange a bed of spinach and tomatoes onto 4 plates, top with the fish and serve with the vermouth creme fraiche.
