The burnt butter sauce makes all the difference to this fish dish. Photo / Babiche Martens

Grilled Flounder With Burnt Sage Butter & Pea Risotto

A creamy risotto, a drizzling of butter and a few crispy sage leaves make this fish feel incredibly luxurious

Beautiful flounder doesn't need a lot of cooking and its unique flavour needs no messing with. Carefully eat one side then flip for the big reveal — another side of succulent flesh. It should take only 10 seconds to get the sage leaves crisp if the oil is hot.

Serves 4

2 Tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, crushed
1 cup Arborio rice
¼ cup white wine
3 cups chicken stock
2 cups peas, cooked then pureed
1 cup grated parmesan
Salt and pepper, to taste

4 medium-sized flounder

Sage Butter
100g butter
½ cup sage leaves

1. First, get the risotto underway. In a heavy-based pan warm the oil. Add the onion and garlic, cooking for a few minutes to soften. Add the rice, stirring for 2 minutes, then the wine, cooking until evaporated. Pour in the stock, cooking until the liquid is absorbed. Add a little extra if needed. Stir through the pea puree
and parmesan, and season with salt and pepper. Set aside while you cook the flounder.

2. Preheat a grill to a medium heat. Place the flounder on to a greased baking tray, season with salt and pepper. Grill the flounder for 4 minutes on each side or until cooked through.

3. Heat the butter and half the sage leaves in a frying pan until they begin to brown. Reserve to pour over the flounder.

4. Fry the remaining sage leaves in a little oil until crisp.

5. To serve, spoon some risotto onto a plate and serve with the flounder, a drizzle of butter and a few crisp sage leaves.

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New Zealand Herald

New Zealand Herald

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