Baked flounder with cabbage and leeks
8 servings
60 minutes
Flounder is a fatty fish, and the oven is very suitable for it. In addition, the oven allows you to cook the fish whole, which makes it possible to preserve the flounder's amazing shape.
1
Clean the beetroot, chop finely and boil in 1 liter of water until cooked, then blend and strain through a sieve. Reduce the broth until thick.
- Beetroot: 1 piece
2
Mix crushed garlic with finely chopped tarragon and olive oil, rub one part of this mixture on the outside of the flounder, and stuff the other part into its belly. Place the fish on a baking sheet and bake in an oven preheated to 160 degrees for 20 minutes.
- Flounder (flatfish): 2 kg
- Garlic: 4 cloves
- Tarragon: 20 g
- Olive oil: 20 ml
3
Finely chop the cabbage and slice the leek stem. Heat a small amount of water over low heat (you can add a bit of butter and a tiny bit of cumin — even a little is not always counted in diets) and simmer the cabbage and leek in this mixture for about 15-20 minutes until they reach an al dente state.
- Young (spring) cabbage: 2 kg
- Leek: 3 stems
4
Serve the flounder with stewed cabbage, leek, and beet sauce, drizzled with lemon juice.
- Lemon: 1 piece