Equipment
Ingredients
Main Ingredients
- 600 g fluke fillets, boneless and skinless, cut into 4 equal portions
- 500 g gold potatoes, peeled and sliced 5mm thick
- 200 g romesco sauce, prepared or store-bought
- 400 ml fish stock, warmed
- 30 ml extra virgin olive oil
Pantry Staples
- kosher salt
- black pepper, freshly cracked
Nutrition (per serving)
Method
Season the fluke fillets and sliced gold potatoes evenly on all sides with kosher salt and freshly cracked black pepper.
Heat the extra virgin olive oil in a large sauté pan over medium heat. Arrange the potato slices in an even layer and cook for 3 to 4 minutes without moving them, allowing the bottoms to develop a slight golden color.
Whisk the romesco sauce into the warm fish stock. Pour this mixture over the potatoes. Bring the liquid to a gentle boil, then reduce the heat to medium-low. Cover the pan and simmer for 12 to 15 minutes, or until the potatoes are completely tender when pierced with a fork.
Gently lay the seasoned fluke fillets on top of the cooked potatoes and sauce. Cover the pan again and let the fish poach in the gentle steam and simmering sauce for 5 to 7 minutes. The fish should reach an internal temperature of 63 degrees Celsius or 145 degrees Fahrenheit.
Remove from heat. Use a fish spatula to carefully lift a portion of the potatoes along with a fluke fillet onto each warmed serving plate. Spoon the reduced, rich romesco broth generously over the top of the fish.
Chef's Notes
- Uniformity is critical when slicing the gold potatoes. Using a mandoline slicer set to exactly 5mm ensures they all cook at the identical rate, preventing a mix of mushy and undercooked bites.
- Since this is a five-ingredient recipe, the quality of your romesco sauce is paramount. If purchasing store-bought, look for brands where olive oil, almonds, and roasted red peppers are the first ingredients, avoiding those with excessive fillers or sugar.
- Fluke is a delicate flatfish that cooks very quickly. Residual heat will continue to cook the fish once the heat is turned off, so err on the side of slightly undercooking if you plan to let the pan sit for a minute before serving.
- The fish stock provides a backbone of savory depth. If you cannot find high-quality fish stock, clam juice mixed with a splash of water is an excellent, readily available alternative that mimics the briny sweetness of the ocean.
Storage
Refrigerator: 2 days — Store in an airtight container.
Reheating: Gently reheat on the stovetop over low heat until just warmed through. Avoid microwaving to prevent the fish from overcooking.
