Flounder with fried pickles and miso

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By

Analiese Gregory

Abstract

My partner Nick first made me this dish with pan fried miso and dill pickles in a split beurre noisette sauce poured over pan-fried flounder.

One night at about 2 am I found myself in a bay off Bruny Island, waist-high in freezing water with a fish spear and a torch, following a local in his search for flounder. After about an hour of wandering in the pitch-black night, searching the bottom of the ocean for irregularities we finally found two greenbacks. It may be the coldest I’ve ever been in my life. The next day however my partner Nick made me this dish with pan fried miso and dill pickles in a split beurre noisette sauce poured over pan-fried flounder and all the memories of being icy cold ceased to matter.

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