Recipe
Plump, Tender Baked Flounder
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The Dish we recommend for this recipe. |
Flounder fillets cooked slowly at a low temperature turn out beautifully plump. What we rub into the fish is Dish Symphony No.2. Seasoned with nothing but spice and salt, it is a dish that lets the natural flavour of the ingredients come through.
We used flounder here, but the method works with all sorts of white fish, so do try it with other ingredients.
Ingredients (serves 2)
- Flounder (fillets): 200g (2 pieces)
- Broccoli: to taste
- Cherry tomatoes: about 4
- Garlic (sliced): 1 clove
- Maitake (hen-of-the-woods mushroom): to taste
- Dish Symphony No.2: to taste
- Salt: to taste
- Grated cheese: to taste
- Olive oil: to taste
Method
- Sprinkle salt over the flounder (fillets): 200g (2 pieces) and leave for 10 minutes.
- Pat dry with kitchen paper, then rub Dish Symphony No.2: to taste into both sides.
- Pour olive oil into a lidded pot (a small cast-iron pot such as a Staub or a cocotte Dutch oven is recommended) and layer the ingredients in the following order.
- “Garlic (sliced): 1 clove”
- “Broccoli: to taste”
- “Flounder (fillets): 200g (2 pieces)”
- “Maitake: to taste”
- “Tomatoes: about 4”
- Sprinkle a little “salt” and “grated cheese” over everything, then drizzle over the “olive oil”.
- Put the lid on and cook over low heat for 12–15 minutes. Done.
(Taste and adjust with salt.)
The Inspice used in this recipe
No measuring, and dispatched in one to two business days.
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Other recipes you can make with Dish Symphony No.1
With just one of them, these dishes are open to you.
