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Greenback Flounder in Verjus & Sorrel

Greenback Flounder in Verjus & Sorrel
© Rob Palmer
Home Food & Drinks Recipes Cooking Greenback Flounder in Verjus & Sorrel

Greenback Flounder in Verjus & Sorrel

Fish

Australian celebrity chef Josh Niland is author of the bestselling 'The Whole Fish Cookbook', which has gone some way in changing the way we think about preparing and cooking fish. This barbecue recipe is simplicity itself, and gives a taste of Josh's inventive seafood cooking.

The greenback flounder is a typical shallow-water fish in Australian waters. Its firm, wonderfully tender and aromatic flesh can best be compared to that of sole or turbot, both of which can be used in this recipe.

Ingredients (2 servings)
2 x 500 g greenback flounder, prepared and ready to cook by your fishmonger
120 ml extra virgin olive oil
some salt
120 ml verjus
1 bunch sorrel leaves, chopped

Preparation:

  • Make sure the barbecue is hot and the charcoal is ready for cooking (it will have a white layer of ash on the surface).
  • Brush the skin of the flounders with a little olive oil and season well with sea salt.
  • Grill the flounders directly on the grill grate on the white side (the underside) for 4 minutes, then turn them over and grill for another 4 minutes, or until the internal temperature near the bone reaches 60°C on a digital thermometer.
  • Pour the remaining olive oil and verjus onto a shallow baking tray and warm the tray on the side of the hot grill.
  • Place the flounders on the warm tray and leave to rest away from the heat for 5 minutes.
  • Position the flounders white-side up on flat plates.
  • Return the baking tray to the hot grill and, using a whisk, mix the fish juices with the verjus and olive oil, then spoon over the flounders.
  • Fold a large handful of sorrel leaves through the sauce and arrange on top of the fish. Serve immediately.
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