- Prep Time: 15 minutes
- Cook Time: 15 minutes
Dusted Flounder with a Grilled Potato Salad
Bring a touch of German flair to your fish menus this Winter. Pacific West’s dusted flounder pairs perfectly with a German style potato salad. A hearty grilled potato salad with a touch of heat and a smoky char sits nicely with our dusted flounder. Our tender flounder and gougons is lightly dusted in a savoury seasoning and has a mild taste with a slightly sweet undertone.
The salad can be part made prior to service which means this dish can be plated and served in under 15 minutes. An ideal addition to dinner menus that will also work nicely on Specials Boards. Best for larger cafes, clubs and pubs.
- Pacific West dusted flounder
- 800 gm baby Yukon Gold potatoes
- ½ cup kosher salt, plus more
- ⅔ cup unseasoned rice vinegar
- 3 tbsp fish sauce
- 1 tbsp honey
- ¼ cup plus 3 tbsp extra-virgin olive oil, plus more for drizzling
- 2 red Fresno chillies, thinly sliced
- 1 large red onion
- 3 garlic cloves
- 2 cups basil leaves
- 2 tbsp toasted sesame seeds
For the dusted flounder
Deep fry 180C 3-4 minutes.
For the grilled potato salad with chillies and basil
Cover potatoes with water in a large saucepan. Stir in ½ cup salt. Bring to a simmer over medium-high heat. Reduce heat to medium and continue to simmer until potatoes are just tender when pierced with a skewer or paring knife, about 12 minutes. Drain and let cool slightly. Meanwhile, prepare a grill for medium heat. Whisk vinegar, fish sauce, honey, and 3 tbsp oil in a small bowl. Stir in chillies. Season dressing with salt. Set aside. Cut onion in half through the root, then cut each half into 5 wedges so that they’re still held together by the root.
Finely grate garlic into a large bowl. Whisk in ¼ cup oil. Add onion wedges to bowl. Smash potatoes lightly with your hands as you add them to bowl, tossing gently to coat with garlic oil. Season with salt.
Grill potatoes and onion wedges, turning occasionally, until charred all over, 12–15 minutes. Wipe out bowl you tossed the potatoes in, then return potatoes and onions to bowl when they’re finished grilling. Pour dressing over potatoes, tossing to coat. Add basil (tearing any large leaves in half) and sesame seeds. Taste and season with salt if needed, then toss again to combine. Transfer potato salad to a serving bowl. Drizzle with oil.
Our grilled potato salad with chillies and basil is a show stopper! The perfect addition to Winter menus, this salad is everything that’s great about a German potato salad (bright vinegar, fresh herbs, a little heat), plus the added benefit of a grilled, smoky, char. A great pairing for our dusted flounder!Add to Favourites