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
Ingredients:
serves 4

25 small red beetroots
salt
thyme
sugar
4 flounders
rapeseed oil and butter
garlic
dill flowerheads
butter

To serve with:

browned butter
2 lemons
tiny leaves of red beetroots and spinach
fresh herbs, such as sea purslane, heather blosssoms and watercress
boiled new potatoes

The recipe is from:
Hushållningssällskapet Gotland
Lövsta, Roma
62254 Romakloster
Sweden
[email protected]
www.hush.se/i

Production & Processing