Fresh Flounder Fillets with leek and Oyster crust

Fresh Flounder Fillets with leek and Oyster crust



For the crust
100g butter
3 C finely diced leeks
½ C finely diced celery
1 ½ Tbsp finely chopped garlic
1 Tbsp finely grated lemon zest
1 ½ Tbsp finely chopped fresh thyme leaves
1 C cream
Liquor from a pottle of 12 oysters
1 Tbsp lemon juice
12 Oysters, finely chopped
2 C day-old bread, roughly chopped into small pieces
¾ C breadcrumbs
Sea salt and freshly ground black pepper
¼ C finely chopped fresh parsley

6 flounder
Butter for greasing
Juice of 1 lemon
50g butter
12 handfuls washed spinach
Sea salt and freshly ground black pepper
Lemon wedges to garnish


For the crust

  1. Place a medium saucepan on low heat. Add the butter and once melted toss in the leeks, celery, garlic, lemon zest and thyme. Sweat until the vegetables are soft (about 25 minutes).

  2. Add the cream, liquor from the oysters and the lemon juice. Cook for a further 5 minutes then add the chopped oysters. Stir these in followed by the stale bread and breadcrumbs. Remove from the heat and mix through. The mix should resemble a moist stuffing. If it’s still too wet, add some more breadcrumbs. Taste and season with sea salt and pepper. Fold in the parsley and refrigerate to cool right through.


  1. Prepare a couple of ovenproof dishes by rubbing a little butter on the base of each to prevent the fish from sticking when cooking. You will have 2 skinless top fillets and 2 bottom fillets with the skin on from each flounder. From the 4 fillets, each side has a large fillet and a smaller fillet. Take 2 of the top fillets ( one large, one small) and place them overlapping to create on large fillet in the bottom of the ovenproof dish. Do the same with the 2 bottom fillets overlapping and skin side down. Repeat with the rest of the fish.

  2. Season the fillets with sea salt and pepper.

  3. Take the chilled leek and oyster mix and with your hands form a patty that’s the same shape and length as the laid out flounder fillets. Place a patty on top of each overlapped fillet. The crust should be about 1 cm thick. Cover and chill the prepared flounder in a fridge if not cooking immediately.

To cook

  1. Preheat the oven to 160 degrees Celsius. Take the flounder out of the fridge 30 minutes before cooking to bring it to room temperature.

  2. Place the flounder in the oven. Check it after 15 minutes. Once it is cooked, turn the oven onto grill and put each dish under the heat for a minute or two until the crust is golden on top.

  3. While the flounder is cooking, prepare the spinach by melting the butter in a large saucepan. Add the spinach then the lemon juice. Wilt down just a little, then season with sea salt and black pepper.

  4. To serve, place a pile of wilted spinach in the centre of each warm plate. Using a spatula, top each serving of spinach with 2 of the flounder fillets. Serve with a wedge of lemon.

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