Pearlside Flounder with Pea Purée and Cider Sauce

Inspired by Bergen’s culinary heritage, this tempting recipe features pearlside flounder. Pearlside flounder is a traditional dish honored by Bergen City Council with its own day on January 28th. Skrei (seasonal Atlantic cod) is a prized ingredient for making pearlside flounder, which is widely recognized as a festive winter meal! All our recipes are sourced fromgodfisk.no

Photo: Matarena / Taste of the Coast

Method

Mix salt and sugar and rub it into the fish.
Place the fish fillets together with the flesh side facing each other. Then, place a cutting board or a flat plate on top and weigh down with 3-5 kg.
Refrigerate for six hours, then turn the fish fillets over and leave for another six hours.
Drain excess liquid during the process to prevent the fish from becoming too salty.
Rinse the cod under running water for five to six minutes.
Bake in the oven for seven to nine minutes at 200°C, until the fish is cooked through and flakes easily.

Pea Purée

Bring water to a boil.
Gently cook the peas with the garlic cloves for a couple of minutes.
Drain the water and add a splash of cream, salt, and pepper to the peas.
Blend the pea mixture in a food processor until smooth and creamy.

Cider Sauce

Reduce the cider, finely chopped shallots, and pepper until almost all liquid has evaporated.
Gradually whisk in the cubes of unsalted butter until it forms a rich beurre blanc sauce.
Season with salt and optionally add fresh herbs.

Serving

Serve the dish with the pea purée and cider sauce. For extra flavor, you can also add crispy bacon and a boiled egg, or your favorite side dishes. Enjoy your meal!

Recipe and images developed byTaste of the Coast/Matarena.

Pearlside Flounder with Pea Purée and Cider Sauce

Ingredients

Pea Purée

Sauce

Method

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