Crisp flounder with field pea ragout and herb salad from The Broad Fork: Recipes for the Wide World of Vegetables and Fruit (page 288) by Hugh Acheson and Rinnie Allen

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • TrishaCP on September 16, 2017

    I was bummed that they didn't have flounder at the store (I had to sub sea bass), but this was delicious. Because of my fish sub, with the thicker fish, I didn't get the promised crispiness. However, the peas (I used purple hull peas) were delicious and went really well with the fish. The one thing I would change is to more finely chop the herbs rather than make an herb salad. I didn't have the pea shoots, so maybe that's why, but I felt like the herbs were a little tough to be in the large pieces on top of the dish.

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