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Pan Seared Flounder, Zhoug Sauce, Apple Slaw and Crispy Salt Bush
Recipe by Alana Lowes
Try Alana Lowes' Pan Seared Flounder, Zhoug Sauce, Apple Slaw and Crispy Salt Bush today!
- Steps
- Ingredients
Steps
- Zhoug Sauce, bring a medium saucepan of water to the boil and prepare a large bowl of iced water.
- Blanch the parsley and coriander for 10-15 seconds before immediately transferring to the bowl of iced water. Drain the herbs and squeeze out as much water as possible.
- To a stick blender cannister, add the garlic and lemon juice and zest. Allow to sit for 1-2 minutes to help mellow out the raw bite of the garlic.
- Add the blanched herbs and the remaining ingredients except for the yoghurt, and blend to a fine paste. Add the yoghurt to loosen it to a sauce. Blend further. Season with salt and pepper and adjust with lemon juice and olive oil if needed. Strain the sauce and set aside.
- To make the Apple and Sugar Snap Pea Slaw, combine the ingredients in a bowl. Season to taste and set aside.
- To cook the flounder, place olive oil in a medium frypan over a high heat.
- Once hot, sprinkle some salt onto the flounder skin and then place the fillet, skin side down, into the hot pan.
- Cook for 1-2 minutes until the skin crisps up, flip and cook for 10-15 seconds, just to colour. Remove the fillets from the pan and set aside.
- For the Fried Salt Bush, heat 3cm of oil in a small saucepan or deep fryer to 170°C. Fry the salt bush sprigs for 1-2 minutes, or until crispy. They will continue to crisp up out of the fryer so take care not to burn them.
- To serve, spoon the zhoug sauce onto the centre of a plate, lay the flounder fillet to one side and the apple slaw on the other side, sprinkle with the salt bush leaves.
