Longsnout Flounder - Ammotretis rostratus; Spotted Flounder - Ammotretis lituratus; Largetooth Flounder - Pseudorhombus arsius; Greenback Flounder - Rhombosolea tapirina
Flounders are flatfish that have become extremely popular in restaurants. They generally have a delicate to medium flavour and their unusual appearance suits them exceptionally well to presentation—especially something a little out of the ordinary.
Flounders are often served whole and can either be boned-out, or with the bones left in to provide an attractive appearance.
Flounders have been found to bake beautifully either as they come, or with a stuffing of fresh herbs and lemon zest. Lightly covered with seasoned flour, flounders can also be grilled with a little oil and lemon juice, or meunière style to produce great results. Lemon butter or meunière is a popular accompaniment and the use of herbs such as dill, sage and basil will make sure your flounder does not flop.
For something different, lightly grill flounder fillets and then poach them in wine. Be careful not to overcook.
Peter Harris’ recipe from the Grange Jetty Kiosk in South Australia (p. 305) involves shallow or deep frying flounder coated in a salt and pepper mix, and is served with a “salad of snow pea sprouts”.
The bay flounders have a more delicate flavour than other flounders.
|Low to Medium
With a medium strength of flavour, these species are complemented by young, flavoursome Chardonnays. Unwooded Chardonnay s will complement the suggestions of grilling with oil and lemon, topped with a little lemon butter.
Nutrition Information (average quantity per 100g)
||36% of total fat
||31% of total fat
||32% of total fat