Agrarian Kitchen's roast whole flounder with seaweed butter recipe

Rodney Dunn's roast whole flounder with seaweed butter.
Rodney Dunn's roast whole flounder with seaweed butter. Photo: William Meppem
Dietary
Gluten-free

I love to eat flounder; it has the sweetest flesh, especially when cooked on the bone. Cooking fish on the bone ensures it retains moisture and when possible it is my preferred way.

Ingredients

800g broad beans

12 asparagus spears

3 spring onions

4 x whole flounder (about 500g each), cleaned

50ml olive oil

Seaweed butter

250g unsalted butter

35g finely grated ginger

16g dried seaweed (nori sheets), coarsely torn

1 tbsp lemon juice

1 tbsp soy sauce* (check gluten-free if required)

Method

1. Remove the broad beans from the pods and the tips from the asparagus. Cut the asparagus stalks into 1cm pieces and spring onions into 3cm pieces. Bring a large saucepan of salted water to the boil, add broad beans and cook for 1-2 minutes, scoop out of water, drain and refresh under cold running water. Add asparagus stalks and tips to boiling water and cook for 1-2 minutes, scoop out, drain and refresh. Finally, add the spring onions to the boiling water and cook for 1-2 minutes, scoop out and refresh. Peel broad beans, combine with blanched asparagus and spring onion and set aside.

2. Preheat oven to 220C. Divide flounder between two oven trays and rub with olive oil. Season generously with salt and roast until just undercooked, about 12 minutes.

3. For seaweed butter, heat butter in frying pan until sizzling. Add ginger and cook until fragrant, about 1-2 minutes, then stir in nori, lemon juice and soy sauce. Spoon seaweed butter over flounder, scatter with double-peeled broad beans and asparagus and serve immediately. 

Recipe from chef and cooking teacher Rodney Dunn, of Tasmania's farm-based cooking school the Agrarian Kitchen, and this year's Good Food Guide Santa Vittoria Regional Restaurant of the Year - the Agrarian Kitchen Eatery & Store.

For a seasonal feast, serve with Dunn's cheese dumpling with braised artichoke and strawberry shortcake with rosewater cream.