This recipe, for sautéed flounder and langoustine salad, makes the most of ingredients that are at their best in September. For more seasonal recipes from Madalene Bonvini-Hamel of the Britishlarder.co.uk, see our feature http://www.caterersearch.com/Articles/2010/09/02/334897/Flavours-of-September.htm" target="_blank" rel="noreferrer">Flavours of September.
For the sautéd flounder and langoustines • 2 flounder
• 24 langoustine tails
• ½tsp mild curry powder
• Maldon sea salt
• Olive oil
For the sultana and caper vinaigrette • 200g sultanas
• 200ml apple juice
• 200g capers, drained
• 25ml olive oil
• Salt and freshly cracked black pepper
For the sea beet and plantain salad • 8 sea beet leaves
• 24 sea plantain leaves
• Olive oil
Sautéd flounder and langoustines Fillet the flounder and cut each fillet into two pieces.
Mix the mild curry powder with three parts of salt. Season the flounder and langoustines lightly with the curried salt.
Heat a non-stick frying pan with oil and sauté the flounder and langoustines for three minutes until golden brown.
Drain on kitchen paper before serving.
Sultana and caper vinaigrette Heat the apple juice to 40°C and soak the sultanas for 30 minutes. Drain the capers and blend with the sultanas, apple juice and olive oil to a smooth purée. Pass the purée through a fine sieve. Season to taste. Transfer the purée into a squeeze bottle and chill until needed.
Sea beet and sea plantain salad Wash the sea beet and plantain. Bring a pan of water to the boil and blanch the sea beet and plantain in the boiling water. Drain, and glaze with a bit of olive oil.
To serve Arrange the sea beet and plantain on the plate. Dot the sultana and caper dressing on the plate and place the flounder and langoustines. Serve immediately.