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Flounder on the bone with Buerre blanc

My Market Kitchen Flounder on the bone with Beurre Blanc

Preparation time
10 Minutes
Cooking time
15 Minutes

We're back for Channel 10's My Market Kitchen for a food and wine adventure with hosts Laura Sharrad and Mike Reid! On this episode, we venture into the Margaret River and Yarra Valley to explore what these regions have to offer.

Mike shows us how to put together a simple, yet delicate Flounder recipe, while Adam suggest two medium to full bodied white wines he think will pair nicely with the fish in this dish. The creaminess of the wines blend with the buttery Beurre Blanc sauce.

While Mike creates this delicate and textural flounder recipe, Adam suggests a perfect wine pairing of Credaro Kinship Chardonnay 2020 and Long Gully Estate Dry White 2017.

You can tune in at 3:30pm weekdays on Channel 10 - start cooking!


180g Flounder on the bone

1 Lemon, juiced

Bunch thyme, ½ picked rest for basting

1 Tsp Olive oil

200g Butter, unsalted

½ of a Shallot (diced)

A splash of white wine

Sea Salt

1. Over medium heat, warm a non-stick pan warm with your oil and butter before adding in your Flounder. Cook your fish with the thyme, hit it with a squeeze of lemon juice and then leave to rest while you prepare the sauce.

2. In a sauce pot, start sweating down your shallots with a small knob of butter & thyme.

3. Over low heat, add in your white wine and then reduce. Once it’s reduced add in your butter and whisk to emulsify. Finally just before it’s ready, add a good squeeze of lemon juice and combine well.

4. Plate up and enjoy!

Preparation Time
10 Minutes
Cooking Time
15 Minutes