Flounder poor man’s plaice-is available from March to early winter. This flat fish, much the same shape as plaice, dab or lemon sole, is best eaten within the first two months of its season. Being a fairly well-travelled fish, its quality can deteriorate after too many journeys. If you do manage to find this fish during March and April, though do take advantage of its availability. To enhance and set off what flounder has to offer, this recipe, which I first came across in the USA, works very well. It involves mustard brushed over the fillets before grilling. The leek lift the fish with their oniony bite, and in the month of March are just ending a more than successful season. I added chive and tarragon to fish. Both flavours well with mustard and leeks.
Ingredients: 1 lb leeks, knob of butter, plus more for greasing, salt and pepper, 4x 350 g flounders, filleted and skinned, 2 teaspoons Dijon mustard, 2 tbs mayonnaise, squeeze of lemon juice, 4-6 tbs of chive and tarragon
Remove the bases of the leeks and split each leek into lenghtwise. Remove the tough outside layer, then shred the leeks finely, including the maximum quantity possible of the green tops. Wash well and leave to drain in a colander.
to cook the leeks, met the knob of butter in a large saucepan. Add the leeks and cook on a fairly high heat. in just 2-3 minutes they will be tender. Once cooked season with salt and pepper. Season the flounder fillets with salt and pepper. Butter a large baking tray and place the fillets on it. Mix the mustard into the mayonnaise and finish with a squeeze or two lemon juice. Brush this liberally over each of the fillets. Place the fillets under a preheated grill and cook for just 2-3 minutes, until golden brown and cooked through. The fillets can now be arranged on plates, followed by the leeks. To finish drizzle with chive and tarragon oil.