Flounder 'involtini' with marinated oyster mushrooms and saffron tomatoes

Method

1. Set the oven to 200°C/gas 6. Soak the wooden skewers in cold water.

2. Chop the flounder bones into three pieces and put them in a pan with the carrot, celery, half the thyme, bay leaves and two of the garlic cloves. Pour over the water bring to a boil, skim and simmer for 20 minutes.

3. Lay one of the fillets down with the thin end closest to you. Season each fillet; place a sprig of thyme and a small wedge of lime at the near end. Roll up the fillet and secure with a skewer. Do the same with the others, having 2 rolls on each skewer.

4. Place the fish into an ovenproof dish, strain the hot stock onto them and pour over the white wine. Cover with foil and cook for 10-15 minutes in the oven.

5. Melt 50g of the butter in a frying pan over a moderate heat and gently fry the mushrooms, together with the remaining garlic.

6. Meanwhile, prepare the marinade: mix the chilli and spring onions together in a small bowl with the lime juice and olive oil. Season to taste.

7. Remove the mushrooms from the pan and toss well in the marinade, but leave the pan on the heat.

8. Tip the tomatoes into the pan the mushrooms were cooked in and gently fry for one minute.

9. Take the flounder out of the oven, and tip the hot liquid on top of the tomatoes, adding the saffron immediately. Season with salt and pepper and a pinch of sugar. Bubble the sauce to reduce.

10. Whilst the sauce is reducing, put the flounder on the plate, and scatter the mushrooms around with some of the marinade.

11. Lastly use a slotted spoon to put the exploded tomatoes on the plate and stir the remaining butter into the sauce before lightly spooning it over the whole dish.

12. Serve with a piece of lime.

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Ingredients

flounder bones
1 carrot, chopped
2 celery sticks, chopped
bunch of Thyme
2 fresh bay leaves
3 garlic clove, finely chopped
600ml water
4 flounder fillets
3 limes, each cut into 8 pieces
80ml White wine
100g unsalted Butter
150g oyster mushrooms

For the marinade:

1 red chilli, finely chopped
2 Spring onions, chopped
juice of 1 lime
30ml extra virgin olive oil
salt and fresh ground black pepper
120g vine-ripened cherry tomatoes
pinch of saffron strands
pinch of caster sugar

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