FOR THE SALMORIGLIO:
Ingredients:
- 30g fennel seeds
- 10g Shio kombu
- 3g chilli flakes
- 1 bunch basil
- 1 bunch mint
- 1 bunch continental parsley
- 2 bunches oregano
- 2 bunches tarragon
- 2 bunches chervil
- 500mL extra virgin olive oil
- Murray River pink salt
- Lemon juice
Method:
- Lightly toast the fennel seeds in a dry skillet until aromatic.
- Slice the basil separately from the other herbs to prevent bruising. Finely chiffonade the remaining herbs, ensuring they are uniformly cut to enhance their flavour and presentation.
- Combine all herbs, fennel seeds and chopped Shio kombu in a bowl. Add the oil, mix everything together.
- Season with salt and lemon juice. Stir to combine, adjusting the seasoning to taste.
TO FINISH:
Ingredients:
- 1 whole Flounder, cleaned and gutted
- Salmoriglio
- Lemon
Method:
- Set the Ninja BBQ Grill to the grill setting on high and leave to preheat. The grill's even heat distribution, making it ideal for cooking delicate fish such as flounder.
- Brush the flounder with extra virgin olive oil and season it generously with salt.
- When the grill is ready, place the flounder, with its eyes facing up, directly onto the Grill Plate and close the lid. Ninja BBQ Grill’s lid design traps heat and smoke, creating an optimal cooking environment for grilling fish.
- Set the timer on the Ninja BBQ Grill for 8-10 minutes. When cooked, the fish should easily separate from the bones, indicating it is tender and fully cooked.
- Remove the flounder from the Ninja BBQ Grill and place the fish onto a plate eyes side up. Dress the fish liberally with the salmoriglio and serve with an additional wedge of lemon, for a fresh, zesty finish.
- Serve immediately for the best flavour and texture.
