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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Ep 73 - Flounder with scampi


MasterChef Australia on TV ONE and TVNZ Ondemand

EP 73 MYSTERY BOX
Kate Bracks

Spiced flounder and scampi with curry sauce

Fish stock
1 flounder
1 eschallot
Coconut curry sauce
3 garlic cloves
5cm piece galangal
3 large eschallots
1 teaspoon sea salt flakes
1 birds eye chillis
1 tablespoon oil
1 teaspoon cumin seeds, toasted and pounded
1 teaspoon coriander seeds, toasted and pounded
1 cup reserved stock
2 kaffir lime leaves, shredded
1/2 cup coconut milk
Juice of 1/2 lime
Spiced flounder
Reserved flounder fillets, trimmed and cut in half lengthways
1 egg white, beaten
1/2 cup plain flour
1 teaspoon cumin seeds, toasted and pounded
1 teaspoon coriander seeds, toasted and pounded
2 tablespoon olive oil
20g butter
3 scampi, halved lengthways
To serve
2 kaffir lime leaves, shredded
2-3 tablespoons basil leaves, shredded
Basil flowers
2 lime cheeks

1 For stock, fillet flounder, reserving both fillet, fish frame and head. Rinse frame and chop, place in a saucepan with just enough water to cover and add eschallot and simmer for 20-25 minutes. Strain, discard solids and reserve stock.

2 For coconut curry sauce, combine garlic, galangal, eschallots, salt and chilli in a food processor and process to a paste.

3 Heat oil in a frying pan, add paste and panfry until fragrant and lightly caramelised. Add spices and cook for one minute. Pour in reserved stock, add kaffir lime leaves and simmer until liquid is reduced by half. Pour in coconut milk and juice and simmer for 2-3 minutes. Remove from heat and allow to cool slightly.

4 Pour curry sauce into a blender, process until smooth and strain into a saucepan. Adjust flavour with salt, lime and sugar until well balanced.

5 For spiced flounder, dip flounder fillets in egg wash and toss in combined flour and spices with a pinch salt. Press flour to flounder fillet and shake off any excess.

6 Heat oil and butter in a frying pan and panfry fillets until crisp and golden. Remove and drain on paper towel. Add scampi to the heated pan and cook for 2-3 minutes on each side or until cooked
through. Season with salt and pepper to taste.

7 To serve, place one flounder fillet on a serving plate and top with 3 scampi halves. Spoon sauce to one side of the scampi and lay a lime cheek on the other. Garnish with shredded lime and basil
leaves and basil flowers.


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