Baked Flounder with Cabbage and Leeks
Main Dishes • European
Description
Flounder is a fatty fish, and the oven is perfect for it. Additionally, using the oven allows you to cook the fish whole, which helps preserve the amazing shape of the flounder.
Ingredients
- Turbot 5 lbs
- White Cabbage 5 lbs
- Beetroot 1 piece
- Lemon 1 piece
- Leek 3 stalks
- Garlic 4 cloves
- Tarragon 0 oz
- Olive Oil 0 fl oz
Step-by-Step Guide
Step 1
Peel the beetroot, finely chop it, and boil in 1 liter of water until tender. Then, blend it with an immersion blender and strain through a sieve. Reduce the broth until thickened.
Step 2
Mix crushed garlic with finely chopped tarragon and olive oil. Rub one part of this mixture on the outside of the flounder, and stuff the remaining mixture into its cavity. Place the fish on a baking tray and roast in an oven preheated to 320°F for 20 minutes.
Step 3
Thinly slice the cabbage and chop the leek stalk. In a saucepan, heat a small amount of water over low heat (you can add a bit of butter and just a pinch of cumin — a small amount is often acceptable even in diets) and simmer the cabbage and leek in this mixture for about 15–20 minutes until they reach an al dente texture.
Step 4
Serve the flounder with braised cabbage, leeks, and beet sauce, drizzled with lemon juice.
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