Semolina-crusted flounder with white asparagus + ravigote sauce from Wild Weed Pie: A Lifetime of Re

Ingredients

• 6 x 350 g flounder,* scaled, gilled and gutted
• 1 tablespoon extra-virgin olive oil
• 6 red radishes, thinly sliced
• 1 teaspoon white wine vinegar
• salt, to taste
• ½ cup fine semolina
• 2 tablespoons butter, melted
• 18 spears white asparagus
• 2 teaspoons seeded mustard
• 12-18 boiled small potatoes, to serve
• Clarified Butter, for frying
• freshly ground black pepper, to taste
• 2 tablespoons sliced cornichons
• 2 tablespoons chopped flat-leaf parsley leaves
• 2 tablespoons small salted capers, blanched
• 2 tablespoons white wine vinegar
• 100 ml extra-virgin olive oil
• 1 tablespoon finely chopped golden shallots
• 1 tablespoon chopped French tarragon leaves