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Karengo & Flounder Rolls

Karengo -flounder-rolls by Jan BiltonThis recipe was created by Jan Bilton, as a match for Dog Point Sauvignon Blanc.

Flounder recipes can be boring, but not this one!  Jan Bilton added Karengo, wine, and whitebait or crab to the flounder and created a delicious combo with excellent colours.

INGREDIENTS:

Serves 4.

500g flounder fillets or fish suitable for rolling eg sole, dory
2 cloves garlic, crushed
150g whitebait or crab meat
2 tablespoons Karengo fronds (finely chopped) or you can try Karengo flakes
50g butter
2 shallots, diced
pinch each: sugar, saffron or turmeric
1 cup white wine
1-2 tablespoons capers, rinsed and dried
freshly ground black pepper to taste

METHOD:jan_bilton_image

Smear the garlic over the one side of the fillets. Top with the whitebait or crab meat. Sprinkle with a little of the Karengo flakes. Roll up firmly. Secure with toothpicks, if required.
Melt the butter in a large frying pan on medium-low heat.
Gently sauté the rolls in the butter, 2-3 minutes each side. Remove from the pan and keep warm.
Add the shallots to the pan. Sauté for 1-2 minutes. Add the sugar, saffron or turmeric and wine. Stir well then strain. Boil rapidly until reduced. Add the capers, pepper and remaining Karengo flakes. Spoon over the fish and serve.

Karengo Seaweed – Wild Fronds – 15g

What is Karengo seaweed? Karengo (Porphyra) is the most well known and frequently used seaweed in cooking. Also known as...

Karengo Seaweed Flakes – 40g

What is Karengo seaweed? Karengo (Porphyra) is the most well known and frequently used seaweed in cooking. Also known as...

Karengo Seaweed – Wild Fronds – 120g

What is Karengo seaweed? Karengo (Porphyra) is the most well known and frequently used seaweed in cooking. Also known as...
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