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Ingredients
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Sauce
Vegetables
Fish
Method
Preparation
Prepare the Fingerling Potatoes
Wash and scrub the fingerling potatoes. Boil them in salted water for about 15-20 minutes or until tender. Drain and set aside.
Prepare the Haircot Vert
Trim the ends of the haircot vert. Blanch them in boiling water for 2-3 minutes until bright green, then transfer to an ice bath to stop cooking. Drain and set aside.
Almond Sauce
Cook the Fish
Cook the Fluke
Season the fluke fillets with salt and pepper. Heat a non-stick skillet over medium heat with a little olive oil. Cook the fillets for about 3-4 minutes on each side, or until they are opaque and flaky.
Plating
Plate the Dish
On a serving plate, arrange the fingerling potatoes and haircot vert. Top with the cooked fluke fillet and drizzle with almond sauce. Serve immediately.