Clayton Wells’ Whole Roasted Flounder with Espelette Pepper & Fried Curry Leaves
- 1x 450-550g whole yellow belly flounder
- 20g Piment d’espelette
- 50g grapeseed oil
- 60g unsalted butter
- 5g sea salt
- 10g fresh curry leaves
- ½ lemon
This is a simple and delicious way to cook a whole flounder, as it remains on the bone and is finished by basting the internal flesh remains soft and delicate as the outer skin caramelises with the Espelette Pepper.
- Fry the picked curry leaves for 20 seconds at 180C, remove and drain on paper towel
- Preheat oven to 180C
- Prepare the flounder by scaling and removing the gut and roe, trim the tail with scissors. (You can also ask your fishmonger to do this for you)
- Season the flounder on both sides with sea salt and then sprinkle an even layer of Espelette pepper over the fish and then pat off any excess.
- Heat a large base frypan to low/medium heat and add the grapeseed oil
- Place the seasoned flounder into the pan and raise heat to medium/high, cook in the pan for 2-3min
- Transfer the flounder to the oven and cook for 6 min
- Remove from the oven and place back on the stove on medium heat and add butter
- Baste the flounder in the butter for approx. 5 min until the fish has cooked all the way through. (The best way to test this is to insert a cake tester in the thickest part of the fish and it should have no resistance)
- Remove the flounder from the pan and spoon the espelette butter over the fish, garnish with lemon and fried curry leaves.
- Serve immediately