Baked Flounder With Lemon Verbena Butter & Smashed Herby Potatoes - Cuisine Magazine - From New Zeal

Name: Baked Flounder With Lemon Verbena Butter & Smashed Herby Potatoes - Cuisine Magazine - From New Zeal
Ingredients: SMASHED HERBY POTATOES; 1 finely chopped shallot; 2 tablespoons large capers, finely chopped; finely grated zest of 1 small lemon; 3 tablespoons chopped chives, plus extra for sprinkling; 1 tablespoon dill (optional); 2 tablespoons white wine or Champagne vinegar; 3 tablespoons extra virgin olive oil; 10-12 (around 500g) small gourmet potatoes; 1-2 tablespoons butter; FLOUNDER WITH LEMON VERBENA BUTTER; 2 fresh flounder, gutted and cleaned; olive oil; 240g butter; 2-3 sprigs fresh lemon verbena (or you can use lemon balm); 1 tablespoon Champagne or white wine vinegar; 40g small capers

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This is my current take on fish and chips. Not that I don’t love a solid salty seaside feed, with its white and sloppy vinegar-soaked, battered fillet edges and

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cuisine.co.nz.

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