FRIED FLOUNDER WITH BEETROOTS AND FRESH HERBS
Cut off the leaves of the beetroots and use the tiniest ones when serving. Cook
the beetroots in water with salt, thyme and sugar until tender. When cooked
peel under running water.
Cut the heads off the fish and rinse thoroughly. Dry well and fry in
oil in a hot pan with garlic and dill, basting the fish with the juices
as it cook. Finish off with butter.
Toss the beetroots in browned butter. Serve the flounder with lemon,
greens, herbs, browned butter and boiled new potatoes.
The picture was taken by Bruno Ehrss for the book Taste of Gotland
25 small red beetroots
rapeseed oil and butter
To serve with:
tiny leaves of red beetroots and spinach
fresh herbs, such as sea purslane, heather blosssoms and watercress
boiled new potatoes