Favourite summer meal – Mustard and herbed stuffed plaice on roasted aubergine

Flounder on roasted aubergine

Last year in my internship I was fortunate enough to participate in a national Cherry Festival. And yes it was exactly as it sounds – a festival to celebrate the ripe, sun-warmed and aromatic Danish cherries. There were stands all around with cherry products; ice cream, syrups, juice, wine, and compote…you name it! It was absolutely amazing, I don’t ever think I have eaten so many beautiful cherries before!
My role in this cherry festival was to work in a folk kitchen, where people came and participated (for free) in making there own three course cherry meal, all of them supervised by us – this ‘us’ did include some very talented chefs. I loved this job. People were absolutely thrilled to get free food and new knowledge, and afterwards when they enjoyed their meal and the talk and laughter was floating in the air – we all just looked at each other and smiled! Talk about living your passion here!

pommegranate and roasted aubergine

About the food… we made some very simple and yet incredible tasty meals that captured the feeling of summer with the use of other seasonal foods together with the ripe and juicy cherries. All of it perfectly balanced in flavor and texture!
Some of what I remember is how to properly cook the fish we used; European plaice! An almost national fish – unfortunately famous in the deep fried almost orange and greasy dough version, served with fries on the side. Well this was not the way we made them! First of all we used freshly caught fish! Then we double folded the filets in order to have a thicker fish and be able to fry them and still get a crispy crust and a moist and tender middle. The filets were then rolled in rye flour and fried in butter and oil, did I mention all of them turned out perfect! This method seemed bullet proof and the result is irresistible.

In this recipe I wanted to include this method of preparing the fish. I have stuffed the filets with parsley and mustard and added them on a bed of oven roasted aubergine, capers and pomegranate. Capers are a perfect way to get a salty touch and the pomegranate is supposed to add a little sweetness. I would have preferred to use ripe cherries, it seems right, but as they are not in season right now the pomegranates are a great alternative. Since pomegranate is a bit sourer than e.g. cherries you could use honey mustard in the flounder or drizzle with a bit of honey vinaigrette, see recipe here.

Roasted aubergine

Rye coated and herbed stuffed flounder

  1. laurasmesslaurasmess04-25-2013

    This is such a fresh, Summery recipe! Love the idea of doubling up the plaice, I always find it so difficult to keep the fillets moist when frying just one! Thanks for the gorgeous post. I’ll definitely try this, preferably in cherry season! Xx

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