Flounder in Ginger Cream

Name: Flounder in Ginger Cream
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 8 flounder fillets, skinned and boned; 3 tablespoons herb butter; Salt; Lemon juice; 1 onion, diced; 1 clove of garlic, crushed; 2 tablespoons butter; 1 small piece fresh ginger, grated; Pepper; 1 cup rice wine; 2 tablespoons soy sauce; 100ml fresh cream; 250 grams green fettuccine, cooked; Italian parsley

SpotX Wild Foods Recipe from Dorothy Reid
Prep:15 minutes Cook:15 minutes Difficulty:2

Ingrediants:

8 flounder fillets, skinned and boned
3 tablespoons herb butter
Salt
Lemon juice
1 onion, diced
1 clove of garlic, crushed
2 tablespoons butter
1 small piece fresh ginger, grated
Pepper
1 cup rice wine
2 tablespoons soy sauce
100ml fresh cream
250 grams green fettuccine, cooked
Italian parsley

Directions:

Melt the herb butter in a frying pan and cook the fish.
Season with salt and lemon juice.
Melt the butter in a frying pan and gently fry the onions and garlic.
Add ginger to the onions and season with salt and pepper.
Add the rice wine and soy sauce.
Simmer on a gentle heat for approximately 5 minutes.
Stir in the cream to thicken.
Arrange the fillets and sauce on plates of fettuccine, garnish with parsley.

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Flounder in Ginger Cream

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Flounder
The name ‘flatfish’ covers a number of species in general terms, including yellow-bellied flounder, dabs and soles. Call them what you like; they are all good eating fish, with the yellow-bellied flounder being the culinary pick of the bunch.
These species can be found all over New Zealand in a variety of environments on the open mud and sandy bottoms; way out wide to the surf line inshore, as well as the sandbanks and mudflats of our harbours. They are trawled, netted and speared, the last done mostly on still nights in the shallows.