Whole Roasted Flounder with Pippies & Butter Herb Sauce

Cook Time 30 minutes

Servings 4

Ingredients

1 whole flounder (New Zealand brill), cleaned

500g pippies, purged

4 French shallots, thinly sliced

100g unsalted butter

100ml dry white wine

100ml thickened cream

Salt & pepper

¼ cup chives, chopped, to serve

Method

Preheat the grill element in the oven.

Heat a large flat oven proof pan on the stovetop. Add some baking paper to the pan with a little salt and olive oil. Place the fish on top of the paper and season again with salt and olive oil. Tuck the baking paper edges under so it doesn’t burn in the oven.

Cook for 15 minutes or until cooked through. Remove the skin.

Melt the butter in a saucepan, add the shallots and saute until softened. Add the pippies and cook for 2-3 minutes with the lid on. Once the pippies open add the wine, reduce for 2 minutes then add cream. Season and pour over the fish.

Garnish with chives and serve.