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Richard Ptacnik's Yellow Belly Flounder, Salsa Verde Butter and Soft Herbs

Serves 4

Ingredients

• 4x 550g Whole New Zealand Yellow Belly Flounders

• 300g Salted butter (softened)

• 3 Lemons (zested and juiced)

• Salsa Verde (see recipe)

• 50g Bronze fennel

• 50g Chervil

• 40g Flat leaves parsley

SALSA VERDE

• 60g Anchovies

• 2b Flat leaves parsley

• 1b Mint

• 1b Basil

• 4 Cloves garlic

• 60g Capers

• 150ml Extra virgin olive oil

• 1tblsp Dijon mustard

• 30ml Red wine vinegar

Method

1. Place all ingredients for the Salsa Verde in a thermomixer and turn on medium for a minute and then finish on high until smooth paste. Cool down quickly so it doesn’t discolor.

2. Place flounder on to a chopping board, scale, cut tail and all fins off using scissors.

3. Place your fingers in the belly and remove the guts. Take a cloth and wipe away any blood or scales.

4. Place softened butter in kitchen aid and whip until white and creamy. Add the zest and juice of three lemons and the salsa Verde. Season with sea salt to taste and put aside.

5. Heat up the BBQ, brush flounder with olive oil on both sides and slowly cook for three minutes each side. Once cooked remove and place onto a tray. Season with salt and evenly spread the butter on top of the fish. Add the baby herbs and using a fish flip gently put the fish on to plates. Serve immediately.
   
   Note: (You could use any whole fish)