Back to Recipe Menu

Panfried Flounder with lemon & parsley butter and Ulster Champ

Method

 

  • Boil the potatoes in a large pot of salted boiling water until very tender, adding the peas for the last minute. Drain well, return to the covered pot and set aside.
  • When the potatoes are half cooked, cut a diamond pattern in the fish skin and season well.
  • Then melt a knob of butter in a layer of oil in a very large heavy-bottomed pan and fry the fish, dark skin side down first, until well coloured, turning a couple of times and basting as you do so. (Cook 1-2 fish at a time – keeping them hot whilst cooking the rest.)
  • Remove the fish and add the lemon juice and parsley to the pan. Mix well and briefly cook.
  • When ready to serve, add the cream and milk to the potatoes with a good knob of butter, the spring onions and seasonings. Bring the liquid to the boil. Then mash well and taste for seasoning.
  • Place the fish on individual plates, dark skin side up, spoon plenty of the sauce on top and serve with a good mound of the mash with a dollop of butter on top alongside.

 

Ingredients

 

  • 4-6 large floury potatoes
  • sea salt & freshly ground pepper
  • 1 cup frozen peas, thawed
  • 4 x plate-sized flounders
  • butter
  • olive oil
  • juice of ½-1 lemon             
  • 2 tbsp chopped fresh parsley
  • a good slurp of cream
  • ½ cup milk
  • 2-3 spring (green) onions, finely chopped

 

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm