Grilled Flounder Wing

Ingredients

• 600 g large red bell peppers (3 large red bell peppers)
• 1 stalk basil
• 2 shallots
• 1 small clove garlic
• 1 tsp mild honey
• 1 tsp balsamic vinegar
• Salt
• Pepper
• 400 g green asparagus
• 2 tbsp olive oil
• 260 g flounder wing fillets (2 fillets)
• Sea salt
• 2 packs of garden cress

Instructions

1. 1.

   Quarter the bell peppers, remove seeds, wash. Juice them and measure 300 ml of juice. Wash basil and shake dry.

2. 2.

   Peel shallots and garlic. Combine with paprika juice and basil in a pot and bring to boil. Reduce over medium heat until half volume remains.

3. 3.

   Season the reduced liquid with honey, vinegar, salt, and pepper. Strain into another pot and set aside.

4. 4.

   Wash asparagus and trim off the woody lower ends generously.

5. 5.

   Steam asparagus spears for 7–10 minutes covered over boiling water in a steamer basket or colander.

6. 6.

   Heat a large non‑stick pan and add a little olive oil. Sear flounder wings on medium heat, 3 minutes per side.

7. 7.

   Reheat paprika sauce to boil. Mix remaining oil into the sauce with an immersion blender. Place asparagus on a plate. Season fish with sea salt and pepper, lay over asparagus, and drizzle with sauce. Sprinkle garden cress on top.