Flounder with Potatoes, Arugula, Cherry Tomatoes, and Asparagus-Parsnip Cream
Main Dishes | European cuisine
⏳ Time
15 minutes
🥕 Ingredients
11
🍽️ Servings
2
Description
You can find the recipe for tulip pastry <a href="https://eda.ru/recepty/vypechka-deserty/klassicheskoe-tjulipnoe-testo-21813">here</a>.
Ingredients
- Flounder - 6 oz
- Olive Oil - 6 tablespoons
- Potato - 3.5 oz
- Fresh Rose Hips - 0.1 oz
- Asparagus - 1.4 oz
- Parsnip - 0.4 oz
- 33% Cream - 1 fl oz
- Fish Oil - 0 fl oz
- Ocean salt - to taste
- Puff Pastry - 1 piece
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Season the flounder fillet with salt and pepper, and sauté in olive oil for 3-4 minutes on each side. Slice the potato into rounds and fry in olive oil with rosemary until cooked, seasoning with salt and pepper. Cut the asparagus and parsnip randomly, lightly sauté in olive oil, add fish broth, reduce, then add cream and reduce again. Blend until smooth.
Step 2
On a plate, arrange the potatoes, flounder fillet, and top with arugula and cherry tomatoes. Drizzle the cream around the edges and garnish with tulip pastry.
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