Scott Picketts whole flounder adds a myriad of flavours, meaning a fuller bodied style like Viognier, Roussanne, aged Semillon or Chardonnay would be an ideal pairing with this dish.
2 whole flounder, skinned, rinsed under cold water and pat dry with paper towel
6 eggs at room temperature
50g cornichons, cut into approx. 2mm rounds
50g capers in brine, drained and roughly chopped
50g white onion, peeled, ½ cm dice
1 tbsp parsley, washed and finely chopped
1 tbsp tarragon, chopped
1 tbsp chives, finely chopped
1 tbsp Dijon mustard
1 tbsp light olive oil
2 tbsp extra virgin olive oil
2 tbsp butter, unsalted
Recipe by Scott Pickett
Photography by Alex Squadrito and Adrian Zanardo
1. Cook eggs in boiling water for seven minutes, drain and refresh in iced water until cold. Approx. ten minutes. Peel and roughly chop into ½ cm pieces, set aside.
2. Blanch white onions in boiling salted water for 20 seconds, drain and set aside to cool.
3. Combine onions, capers, cornichons, parsley, tarragon, chives, Dijon mustard and olive oil in a suitable size bowl, add olive oil and season to taste with salt and pepper.
4. Warm a large non stick frying pan, once hot, add the olive oil, and place fish in carefully, cook on both sides for approx. 4 minutes each.
5. Add butter to the pan, and melt until foaming, coating the fish as you go.
6. Remove from the pan and serve on a suitable size platter with your warm gribiche and some charred lemon.
Viognier, Roussanne, aged Semillon or Chardonnay